Name: Baked ricotta with Angel’s mum’s chilli salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 1 kg firm ricotta; 1 tsp each chilli flakes and dried oregano; 2 tbsp extra-virgin olive oil; sourdough, thickly sliced, To serve; Chilli salsa; 2 ripe vine-ripened tomatoes, scored; 1 long red chilli, coarsely chopped; 75 ml extra-virgin olive oil; 1½ cups coarsely chopped flat-leaf parsley (loosely packed); 1 cup coarsely chopped coriander (loosely packed); ¾ cup coarsely chopped oregano (loosely packed); ½ Spanish onion, finely diced; 75 ml light olive oil; 75 ml white wine vinegar; 1 garlic clove, crushed

Baked ricotta with Angel’s mum’s chilli salsa

Australian Gourmet Traveller recipe for baked ricotta with Angel’s mum’s chilli salsa from Cipro in Sydney.

Serves 6

Prep

20M

Cook

10M

Total

30M

“We were at a barbecue at my mother’s house before we opened,” says Angel Fernandez. “It was a proper South American barbecue with jerk and ribs, morcilla and chorizo, and Mum always has some kind of chilli. That day she made a salsa with coriander, parsley and vinegar. The guys loved it, so it had to go on the menu. We make the base ahead and then we add the tomatoes and herbs fresh every day.”

Ingredients

1 kg firm ricotta

1 tsp each chilli flakes and dried oregano

2 tbsp extra-virgin olive oil

sourdough, thickly sliced, To serve

Chilli salsa

2 ripe vine-ripened tomatoes, scored

1 long red chilli, coarsely chopped

75 ml extra-virgin olive oil

1½ cups coarsely chopped flat-leaf parsley (loosely packed)

1 cup coarsely chopped coriander (loosely packed)

¾ cup coarsely chopped oregano (loosely packed)

½ Spanish onion, finely diced

75 ml light olive oil

75 ml white wine vinegar

1 garlic clove, crushed

Method

Main

1.Preheat oven to 230C. Divide ricotta among six 250ml ovenproof dishes. Scatter chilli and oregano over, drizzle with extra-virgin olive oil and bake until oil is bubbling (10 minutes).

2.Meanwhile, for chilli salsa, blanch tomatoes (20-40 seconds), peel, discard seeds, dice and place in a bowl. Pound chilli to a paste with a mortar and pestle, stir in 1 tbsp extra-virgin olive oil and add to tomato. Add remaining ingredients, season to taste, spoon onto baked ricotta and serve with sourdough.