Baked Ricotta with Sauteed Vegetables
Author: Suzanne Perazzini
Serves: 4
- 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.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/baked-ricotta-with-sauteed-vegetables/
3.2.2807