I saw a recipe for baked ricotta on the My Kitchen Stories blog and decided to make it tonight. The ingredients were great and it tasted fine but I had to cook it much longer to get it to set. Again this could be my loopy oven but I have added to the cooking time in the instructions. Tania placed a massive mushroom on top of each of her baked ricottas but I forgot to put them on the shopping list and so Adriano didn’t buy them. The inventiveness of someone who has cooked for many years came into play and I scoured the fridge for an alternative. I had one measly courgette and a jar of roasted peppers under oil so I chopped them all up together with one green chili and threw them in a frying pan with a little olive oil. I cooked them quickly and then drizzled them with a good truffle balsamic vinegar to finish off.
Dario said that the ricotta round was a little too big and the puff pastry circle too small. But, as I explained to him, puff pastry shrinks and the ricotta went into the molds I had in the cupboard. Yes, the ricotta rounds could have been smaller and therefore higher and yes, the sauce underneath could have been less sloppy on the plate and yes, the photograph could have been prettier but none of that happened. However, the taste was mighty good.
This is not a low Fodmap recipe.
- 500gm/1lb ricotta
- 2 tbsp thickened cream
- 50gm/ 2 tbsp creamy feta
- 2 tbsp Parmesan, grated
- 6 tbsp olive oil
- salt and pepper
- A sheet of puff pastry
- 50 gm/2tbsp melted butter
- 1 can diced tomato
- ½ bunch of basil
- 1 clove of garlic
- 1 courgette
- 2 red peppers under oil
- A dash of balsamic vinegar
- 1 green chili
- Combine the first 3 ingredients and 2tbsp of olive oil in a food processor.
- Spoon into individual round dishes that have been greased and smooth the tops.
- Bake 180° C/350° F for 20-30 minutes or until lightly golden on top and set.
- Brush the sheet of pastry with butter and cut into circles the size of your ricotta dish.
- Place on baking paper and bake till golden next to the ricotta.
- Put the rest of the olive oil in a small saucepan.
- Add the garlic and tomatoes and simmer on low till fragrant but not too reduced.
- At the end, add roughly chopped basil and salt and pepper to taste.
- Dice the courgette, chili and red peppers and sauté in a little olive oil for a few minutes.
- Sprinkle in some vinegar and stir to mix. Season.
- Place a pool of tomato sauce on a plate.
- When the ricotta is cooked, unmold it onto the sauce.
- Place a circle of pastry on the ricotta.
- Spoon over the cooked vegetables.
- Sprinkle with grated Parmesan and serve.
The look fantastic! I’ve never had baked ricotta!
Neither had I until last night. I think it’s probably important to mix it with the other cheeses to lift the flavour. A few herbs wouldn’t go amiss either.
Suzanne
I love ricotta, this looks like a scrumptious dish!
It was the addition of the vegetables that took it over the top.
Suzanne
Flavor is king! I don’t care what something looks like (and this looks good), if it doesn’t taste good, it isn’t. Fun recipe – I don’t believe I’ve ever made anything like this. Definitely something to try. A garnish of anchovy or black olives might be interesting Anyway, thanks for this.
I was thinking of garnishing with some black olives but when i got the container out of the fridge, it was empty except for the liquid. Men! (Sorry, but your wife will understand.)
Suzanne
What a yummy looking dinner. Ricotta is so lovely and such a versatile ingredient. In my kitchen it has so many uses xx
It is versatile and because its flavour is so mild, you can take it in many different directions.
Suzanne
Okay I cannot stop laughing at your explanation of everything. Sometimes recipes don’t go as planned but in all honesty those are usually the best ones. This looks amazing. No matter how you slice it or how it photographs if it tastes amazing life is good. And honestly this photo looks fab to me.
Thanks, Kim. I just wish I had had time to clean up that sauce but hungry mouths awaited. And yes, the taste is paramount then comes the appearance.
Suzanne
What an interesting recipe… I have made baked ricotta before but never with a pastry. It makes for a very unique presentation and the vegetables are an excellent addition.
The vegetables were a great complement to the ricotta and added that extra zing that was necessary.
Suzanne
Even if you meal didn’t turn out the way you expected, I think your preparation sounds and looks terrific. It is all about taste in the end.
Thanks, Karen. It is all about the taste.
Suzanne
Such an elegant dish—I’m in love =)
Thanks, Squishy Monster,
Suzanne
The best recipes come from “I didn’t have or didn’t have enough of” and creativity stepped in. I think this dish is wonderful!
You’re right, Maureen. That’s when our creativity kicks in. We’re not dictated to by a recipe and have to think for ourselves.
Suzanne
It looks absolutely perfect from here! (I don’t believe in such a thing as too much ricotta.) 😀 Also,my oven is loopy too! I think it builds character.
As they say, what doesn’t break you makes you stronger. That’s how I feel about my oven. I am determined to conquer it and not the other way round.
Suzanne