FAST FOOD
Baked ricotta with olive salad

Baked ricotta with olive salad

Serves 4



Ricotta
350 gm   ricotta
2   eggs, separated
75 gm   parmesan, finely grated
Pinch   nutmeg, freshly grated
Olive salad
200 gm   mixed olives
½ tsp   dried chilli flakes
1 clove   garlic, crushed
½   Thinly sliced zest of an orange
¼ cup   firmly packed flat-leaf parsley leaves, coarsely chopped
2 tbsp   extra-virgin olive oil


1 For olive salad, combine olives with chilli, garlic, orange zest, parsley and extra-virgin olive oil, season to taste. Set aside.
2 Press ricotta through a fine sieve into a bowl, add egg yolks, parmesan and nutmeg and stir to combine. Whisk eggwhites in a large bowl until soft peaks form, add to ricotta mixture and gently fold until combined. Season to taste with sea salt and ground black pepper. Spoon ricotta into 4 150ml-capacity well greased ovenproof dishes and bake at 180C for 15 minutes or until golden. Stand for 5 minutes, then turn out of moulds. Serve warm or at room temperature with olive salad.


RECIPE Phillip Johnson PHOTOGRAPHY William Meppem STYLING Yael Grinham


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