Baked whole ricotta and olives June 20 2014, 0 Comments
Baked Whole Ricotta and Olives
by Margaret Tacey
Turn a whole 1kg ricotta onto a baking dish. Thinly slice 3 or 4 garlic cloves and scatter over. Crush 3 or 4 bay leaves and sprinkle over. Throw on 1 flat teas chili flakes, 1 teas oregano, some thin slices of roast capsicum, S&P, ½ cup grated fresh parmesan. Drizzle about ½ cup olive oil over and put in an oven about 160 degrees C for 2 or 3 hours or until golden brown. For the last hour add some chopped balsamic tomatoes with juices, more parmesan or oil if needed. Olives can be added in the last 20 minutes.
Put a few handfuls of your favourite olives in a pan with some olive oil, 3 bay leaves and a few whole garlic cloves. Rattle the pan over heat until the olives start to spit. Add ½ cup of water or white wine to pan, a grinding of pepper. Place around Ricotta or separately in the oven for 15 mins.
If your oven is well insulated and you seal the oven door at the end of a day's feasting, there'll still be good heat the next day for some relaxed cooking where temperatures and timing don't matter too much. Dishes like the ricotta and the olives are perfect.