Recipes>Cheese Recipes
Ricotta al Forno
by Ruth Rogers , Sian Wyn Owen, Joseph Trivelli, Rose Gray from River Cafe 30
Serves 6
The River Cafe’s recipe for baked ricotta is a wonderfully light and pleasing cheese soufflé, perfect for a dinner party starter.
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From the book
River Café 30
Rose Gray, Ruth Rogers, Sian Wyn Owen, Joseph Trivelli
River Cafe 30
Comforting Italian cooking at its finest
Timeless recipes from the celebrated London restaurant
Classic desserts and delicious cakes
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Introduction
Ricotta al Forno is one of our favourite recipes. A flourless Italian soufflé, when it is ready the top should still wobble.
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Ingredients
| unsalted butter and grated Parmesan for the dish | |
|---|---|
| 2 | handfuls of fresh basil leaves |
| 1 | handful of fresh mint leaves |
| 1 | handful of fresh flat-leaf parsley leaves |
| 500g | bufala ricotta |
| 120ml | double cream |
| 2 | eggs |
| 150g | Parmesan, freshly grated |
| 12 | black olives, stoned and chopped |
Essential kit
You will need: a 30cm round springform tin and a food processor.
Method
Preheat the oven to 190°C.
Using a little butter and some grated Parmesan, coat the bottom and sides of a 30cm round springform tin. Shake out any excess cheese.
Put the herbs into the bowl of a food processor and put half of the ricotta and cream on the top. Blend until bright green. Add the remainder of the ricotta and cream and turn on the machine again. While blending, add the eggs, one by one. Season with sea salt and black pepper. Finally, fold in the Parmesan.
Spoon the mixture into the tin and spread the olives over the top. Bake for 20 minutes. The torte should rise and have a brown crust, but still be soft in the centre. Serve after 5 minutes.
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