Baked Ricotta With Italian Parsley Salad Recipes

SHELLY'S BAKED RICOTTA

Steps:

• Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish.
• Pour marinara on top and top with mozzarella cheese.
• Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly.
• Shelly suggests to first make it in the oven and heat the leftovers in the microwave.

BAKED RICOTTA WITH GRAPES

Steps:

• Drain the ricotta overnight.
• Cut into 1" slices.
• Slice the grapes.
• Take the leaves from the oregano and thyme.
• Toss grapes in 20 ml oil.
• Pour 60 ml oil into an oven-proof dish.
• Put in sliced ricotta and grapes.
• Scatter olives and herbs over the mixture and sprinkle with chili flakes.
• Sprinkle remaining oil over the dish and bake in oven at 210 deg C (410 deg F) until golden brown (circa 25 mins).

BAKED RICOTTA WITH ITALIAN PARSLEY SALAD

Steps:

• Put ricotta in a large sieve or colander lined with a double thickness of cheesecloth. Cover the ricotta with the cheesecloth, set the sieve or colander over a bowl to catch the draining whey, and set a plate with a weight on top of the ricotta to speed draining. Refrigerate for several hours or overnight.
• RICOTTA PIE:
• Preheat the oven to 375°. Butter a 10-in pie pan. In a large bowl, stir together the ricotta and Parmigiano-Reggiano. Season to taste with salt and pepper. Stir in the eggs, beating well. Transfer the mixture to a prepared pan spreading it evenly. Bake in the upper third of the oven until puffed and lightly brown-55 minutes. Let cool, then unmold onto a cutting board.
• PARSLEY SALAD:.
• In a large bowl, combine all the ingredients. Toss well. Taste and season according to personal preference. Serve immediately or let stand for up to 1 hour, tossing occasionally.
• Cut the ricotta into 8 wedges and place on individual plates. Accompany each serving with some of the parsley salad.

BAKED RICOTTA

Steps:

• Preheat oven to 180 degrees Celsius.
• Mix cheese and egg whites.
• Fold through herbs and seasonings.
• Grease deep dish or ramekins.
• Spoon in mixture.
• Drizzle with olive oil and bake 30 minutes.
• Cool slightly. Cake does "collapse" when remove from the oven.
• Turn out onto a plate to catch olive oil juices.
• Serve warm or at room temperature.

BAKED RICOTTA WITH PARMESAN AND THYME

Steps:

• Preheat oven to 150°C
• Place the parmesan, thyme, chilli, salt and pepper into a bowl and stir to combine.
• Roll the ricotta in the dry mixture to coat thoroughly then place cheese on a lightly greased baking tray.
• Bake for 1 hour or until golden.
• Drizzle with white balsamic vinegar and serve with crusty bread and an assortment of crackers.