This is a super easy baked ricotta that is perfect as a little appetizer and even as a complete meal, for example with a good side dish and a salad.
I served it with a side of grilled courgettes drizzled with good extra virgin olive oil and lemon juice and it was a delicious antipasto.
It can be eaten hot but I prefer to savour it lukewarm so that all its delicate aromas are clearly distinguishable.
The ingredients yield 6 portions made in a silicone muffin tray. You can of course use bigger moulds for bigger portions (they’ll probably need to bake a little longer). If you want to make sure the baked ricotta doesn’t stick to the moulds you can brush them with some olive oil before filling them. Mine were all OK and came out easily without adding any oil.
Copyright photo’s: Nicoletta Tavella
Ricotta al forno con erbe
250 gr. ricotta (1 tub)
grated peel of 1/2 lemon
“Chives, Parsley & Oregano” Midori Green Salt” or other salt
20 gr. grated Parmesan cheese
a smal bunch of flat-leaf parsley (only the leaves)
1-2 twigs of fresh thyme (only the leaves)
1/2 dl. milk
a handful of pistachios and some extra parsley for garnishing
Preheat the oven at 165°C.
Whisk the eggs with salt and pepper until lightly foamy and add the finely chopped parsley and thyme leaves.
Add them to the ricotta together with the Parmesan cheese, the milk and the grated lemon peel.
Mix everything well until you obtain a homogenous mixture.
Transfer the mixture inside the silicone muffin moulds which you have previously put inside an oven dish. Make sure you fill them up to 2/3rds and not completely.
Bake for about 25 minutes or until golden on top and firm to the touch.
Serve garnished with the coarsely chopped pistachios.