Olive Magazine

Baked ricotta with lemon dressing

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
    • + overnight draining
  • Easy
  • serves 8

This easy baked ricotta recipe requires just 10 minutes of preparation from you, giving you more time to entertain your guests. Use good quality ricotta and capers and lemon to add bite.

  • Vegetarian
Nutrition:
NutrientUnit
kcal191
fat15.9g
saturates7.4g
carbs2.1g
sugars0g
fibre0.1g
protein9.9g
salt0.45g
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Ingredients

  • 3 × 250g tubs ricotta
  • olive oil
  • 1 egg
  • a small bunch curly parsley, very roughly chopped
  • 2 tbsp capers, rinsed and drained
  • 1 lemon, zested and juiced

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.

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