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Baked ricotta with olive salad

You'll need

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


  • 01
  • For olive salad, combine olives with chilli, garlic, orange zest, parsley and extra-virgin olive oil, season to taste. Set aside.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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