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Baked marinated ricotta
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Originating in Italy during times of scarcity, ricotta cheese, meaning "recooked" in Italian, was created from leftover curds after making cheeses like mozzarella. Its versatility and lower fat content made it popular worldwide, including Australia where it's now widely available. Australian cheese manufacturers boost production by enriching whey with milk. Fresh ricotta's texture varies by producer and freshness, best to drain before baking. Opt for fresh ricotta over packaged for smoother texture. Fresh ricotta lasts 2-3 days, while baked ricotta can be stored for up to 1 week.
Ingredients:
  • 500g (1/4 wheel) fresh full-fat or reduced-fat ricotta
  • Olive oil, to grease
  • 36.40 gm extra virgin olive oil
  • Pinch of salt
  • Freshly ground black pepper
  • 20.00 ml chopped fresh chives
  • 20.00 ml fresh thyme leaves
  • 20.00 ml coarsely chopped fresh continental parsley
Instructions:
  • Place the ricotta on a tray lined with paper towel to absorb excess moisture. Gently pat the top and sides with more paper towel. Cover the ricotta with additional paper towel and refrigerate overnight to drain and firm up. The fridge's cool, dry environment will aid in the process.
  • - Adjust the oven shelf to the top half and preheat to 200°C. - Grease a shallow ovenproof dish with olive oil. - Prepare herb marinade by mixing oil, chives, thyme, and parsley in a bowl. - Uncover the ricotta and transfer it to the greased dish. - Drizzle ricotta with extra virgin olive oil, then add salt and pepper. - Bake at 200°C for 25 minutes until edges brown. - Lower oven temperature to 160°C.
  • Pour the herb marinade over the ricotta and bake for an additional 30 minutes until the oil is sizzling and the ricotta is lightly browned. Remember to baste the ricotta once with the marinade from the dish to enhance the browning process.
  • Take the ricotta out of the oven and let it sit for 15 minutes if serving warm. Otherwise, allow it to cool to room temperature, which takes approximately 2 hours. For storage, cover with plastic wrap and refrigerate for up to 1 week. The longer it chills, the more robust the flavors and the firmer the texture will be, making it easier to slice. Before serving, remove from the fridge and let it sit for 20 minutes.

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