Baked ricotta with lemon dressing
- Preparation and cooking time
- Total time
- + overnight draining
- Easy
- serves 8
Skip to ingredients
- 3 × 250g tubs ricotta
- olive oil
- 1 egg
- a small bunch curly parsleyvery roughly chopped
- 2 tbsp capersrinsed and drained
- 1 lemonzested and juiced
Nutrition: per serving
- kcal191
- fat15.9g
- saturates7.4g
- carbs2.1g
- sugars0g
- fibre0.1g
- protein9.9g
- salt0.45g
Method
step 1
Tip the tubs of ricotta into a sieve lined with a clean j-cloth or muslin and leave to drain overnight.
step 2
Heat the oven to 200c/fan 180c/gas 6. Brush a 1-litre pudding basin with olive oil. Press any excess liquid out of the cheese then mix it with the egg and season well.
Pack the cheese into the basin and bake for 40 minutes or until the cheese browns around the edges. Tip out onto a plate.step 3
Heat 2 tbsp olive oil in a small pan and fry the parsley and capers until they crisp up, add to the lemon juice and zest along with a slug of olive oil and some seasoning. Spoon over the ricotta. Serve with slices of toasted baguette.
