• Home
• Recipes
• Vegetarian
• Baked ricotta with lemon dressing

Baked ricotta with lemon dressing

Published: December 19, 2014 at 2:28 PM

Save recipe

serves 8

Easy

Total time: 50 mins

+ overnight draining

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This easy baked ricotta recipe requires just 10 minutes of preparation from you, giving you more time to entertain your guests. Use good quality ricotta and capers and lemon to add bite.

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Ingredients

Nutrition

• 3 × 250g tubs ricotta

• olive oil

• 1 egg

• a small bunch curly parsley

  very roughly chopped

• 2 tbsp capers

  rinsed and drained

• 1 lemon

  zested and juiced

Nutrition: per serving

• kcal191
• fat15.9g
• saturates7.4g
• carbs2.1g
• sugars0g
• fibre0.1g
• protein9.9g
• salt0.45g

Ad

Method

• step 1

  Tip the tubs of ricotta into a sieve lined with a clean j-cloth or muslin and leave to drain overnight.

• step 2

  Heat the oven to 200c/fan 180c/gas 6. Brush a 1-litre pudding basin with olive oil. Press any excess liquid out of the cheese then mix it with the egg and season well.
  Pack the cheese into the basin and bake for 40 minutes or until the cheese browns around the edges. Tip out onto a plate.

• step 3

  Heat 2 tbsp olive oil in a small pan and fry the parsley and capers until they crisp up, add to the lemon juice and zest along with a slug of olive oil and some seasoning. Spoon over the ricotta. Serve with slices of toasted baguette.

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue