BAKED RICOTTA, CRUDITIES
Making ricotta is easy and hugely satisfying. It can also be used for sweet dishes as well as savoury.
Serves 8 as nibbles
Ingredients
To Make Ricotta (Makes 2 cups, approx.)
4 cups whole milk
2 cups cream
½ tsp salt
3 Tbsp good white wine vinegar or fresh lemon juice
Method
Begin by making the ricotta;
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a non-reactive pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar or lemon juice. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate.
The ricotta will keep refrigerated for 4 to 5 days.
BAKED RICOTTA
This is perfect for pre-dinner entertaining. It looks amazing, fresh and light to eat!
Serves 4-6 as a starter Ingredients
250g ricotta
50g butter
25g parmesan cheese, grated
1 garlic clove, finely sliced
200g cherry tomatoes or olives
Extra virgin olive oil
3 free range eggs
100ml creme fraiche
4 sprigs fresh thyme
Sea salt flakes and freshly ground pepper
Method
Preheat the oven to 200C
Grate the parmesan cheese and set aside.
Butter a 20 x 18cm oven dish (you can also do individual ones is desired). Dust the dish with the grated parmesan cheese.
Mix the ricotta and eggs in a food processor until light.
Put into a bowl and add the creme fraiche, thyme and season to taste. Mix well to combine. Pour the mixture into your prepared dish, scatter over the tomatoes, sprinkle over a little more thyme and drizzle over a little olive oil.
Bake for 15-20 minutes or until it has risen, the surface is golden and feeling slightly firm. Remove from the oven and enjoy immediately.
