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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

Method

  • 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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