Saturday, June 27, 2009
Baked Ricotta with Marinated Olives
Delicately infused with orange zest, this recipe produces a lightly baked ricotta that pairs beautifully with mixed olives marinated in olive oil, lemon and chili flakes. A variety of stuffed olives with almond, jalapeno or feta, spiced Sicilians, green and black Cerignolas, Kalamata and oil cured olives work wonderfully balancing the dish with an edge of acidity.
This recipe has been adapted from Gourmet Girl. Makes two ramekins of baked ricotta.
Ingredients: 1 cup whole milk ricotta; 2 eggs, separated; 2 teaspoons fresh thyme leaves; Grated zest of half an orange; 1/3 cup finely grated Parmesan cheese; freshly cracked black pepper and coarse sea salt
For Marinated Olives: 1 cup mixed olives (jalapeno stuffed, Spiced Sicilian, almond stuffed, green and black Cerignolas, and oil cured olives)1/4 cup roughly chopped flat-leaf parsley1 teaspoon grated lemon zest1/2 teaspoon dried chili pepper flakes1 tablespoon olive oil
Method: Preheat oven to 350 F. Grease 2- 8oz. oven proof ramekins. Whip 2 egg whites to soft peaks and set aside. Combine ricotta, Parmesan cheese, orange zest, 2 egg yolks, thyme, salt and pepper until blended. Add about one third of the whipped egg whites and fold gently. Add remaining whipped egg whites and fold until just incorporated. Divide the mixture evenly between the buttered ramekins and bake for 20-25 minutes or until lightly browned on top and a little puffy. (they will deflate a bit as they cool). Baked ricotta is best eaten warm or at room temperature. Combine all the marinated olive ingredients and serve alongside the cheese with sliced French baguette.