Baked ricotta with baby cos, beans and green olives
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Serves
4
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450 gm
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firm ricotta
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60 gm
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parmesan, finely grated
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2 tsp
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thyme
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2
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eggs, separated
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For greasing:
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butter
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For dusting:
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flour
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200 gm
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green beans, trimmed
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4
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baby cos, cut into thin wedges
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60 gm (½ cup)
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Sicilian green olives, pitted, cheeks sliced
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¼ cup
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flat-leaf parsley, coarsely torn
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2 tbsp
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lemon juice
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2 tbsp
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extra-virgin olive oil
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1
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Preheat oven to 180C. Process ricotta, parmesan, thyme and yolks in a food processor until smooth, then season to taste. Whisk eggwhites in a bowl until soft peaks form, gently fold into ricotta mixture, divide among four buttered and floured 200ml ramekins, smooth tops and bake until golden and puffed (12-15 minutes).
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2
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Meanwhile, blanch beans until bright green (1-2 minutes), then refresh, drain and combine in a large bowl with cos, olive, parsley, lemon juice and olive oil. Toss to combine, season to taste.
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3
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Carefully turn out baked ricotta onto plates and serve hot with cos salad.
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This recipe is from the September 2010 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Ben Dearnley
STYLING Lisa Featherby