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Baked ricotta with burnt orange sauce
Baked ricotta with burnt orange sauce
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Try baked ricotta with tangy burnt orange sauce for a simple brunch or appetizer.
Ingredients:
  • 4 oranges
  • 1kg fresh ricotta, well drained
  • 2 eggs, lightly whisked
  • 62.50 ml finely chopped mixed fresh herbs (tarragon, chives and parsley), plus extra, to serve
  • 1 long fresh red chilli, sliced
  • 20.00 ml tarragon or white wine vinegar
Instructions:
  • Peel 2 oranges with precision, making sure to cut off the white pith and separate the juicy segments from the membranes. Discard the peel and keep the vibrant orange segments for later use.
  • Preheat your oven to 180C/160C fan forced and generously spray a 19cm round ovenproof dish with oil.
  • In a bowl, mix together the ricotta, egg, and herbs, then add seasoning. Transfer the mixture to the prepared pan, press down firmly and smooth the surface. Bake for 50 minutes or until firm. Let it cool slightly before serving.
  • Juice the remaining oranges. In a small saucepan over medium-high heat, combine sugar and 2 tbs water. Stir until sugar dissolves, then simmer without stirring until mixture turns dark caramel in color, about 5 minutes. Remove from heat, then add 1 ⁄2 cup orange juice (save the rest for another dish). Return pan to low heat and simmer, stirring occasionally until mixture thickens, about 7 minutes. Stir in chilli and vinegar. Let cool, then fold in orange segments.
  • Drizzle the orange mixture over the warm ricotta and sprinkle with additional tarragon for a burst of fresh flavor.

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