Name: Baked ricotta with olive salad
Yield: 4
Ingredients: 350 gm ricotta; 2 eggs, separated; 75 gm parmesan, finely grated; Pinch nutmeg, freshly grated; Olive salad; 200 gm mixed olives; ½ tsp dried chilli flakes; 1 clove garlic, crushed; ½ Thinly sliced zest of an orange; ¼ cup firmly packed flat-leaf parsley leaves, coarsely chopped; 2 tbsp extra-virgin olive oil

Ingredients

350 gm ricotta

2 eggs, separated

75 gm parmesan, finely grated

Pinch nutmeg, freshly grated

Olive salad

200 gm mixed olives

½ tsp dried chilli flakes

1 clove garlic, crushed

½ Thinly sliced zest of an orange

¼ cup firmly packed flat-leaf parsley leaves, coarsely chopped

2 tbsp extra-virgin olive oil

Method

Main

1.For olive salad, combine olives with chilli, garlic, orange zest, parsley and extra-virgin olive oil, season to taste. Set aside.

2.Press ricotta through a fine sieve into a bowl, add egg yolks, parmesan and nutmeg and stir to combine. Whisk eggwhites in a large bowl until soft peaks form, add to ricotta mixture and gently fold until combined. Season to taste with sea salt and ground black pepper. Spoon ricotta into 4 150ml-capacity well greased ovenproof dishes and bake at 180C for 15 minutes or until golden. Stand for 5 minutes, then turn out of moulds. Serve warm or at room temperature with olive salad.

Phillip Johnson

Styling by Yael Grinham