You can bake ricotta just as it is, but adding extra flavours like feta or parmesan, makes it taste even better.
By Tania Goulart
- 500gm ( 1lb) Ricotta ( fresh from the deli or basket)
- 50ml thickened cream ( approx 2 tablespoons )
- 50gm ( 2 Tablespoon) creamy danish feta
- 50gm (2 Tablespoons) grated parmesan
- 50ml ( 2 Tablespoons) olive oil
- salt and pepper
- 1 pkt filo pastry
- 50gm (2 Tablespoons) butter - melted
- 4 tablespoons olive oil
- 1 can diced tomatoes
- ½ bunch of basil leaves
- 1 small clove of garlic
- Combine all the ingredients for the ricotta and stir well. ( Food processor or a bowl). Push into individual round moulds or a loaf tin that has been greased.
- Bake at 180C/350F 15 to 20 minutes or until lightly golden on top. Baking for too much extra time will dry the ricotta too much.
- Brush 6 leaves of filo with butter and pile back together. Cut the circles or squares the same size as your ricotta.
- Place on baking paper and bake at 180c ( 350F) They will separate and become flakey
- Put the olive oil in a small sauce pan. Add the garlic and tomatoes and simmer on low till fragrant but not too reduced.
- Add roughly chopped torn basil leaves, salt and pepper
- Toss the Field Mushrooms with the oil, balsamic and salt and pepper. Pour onto a paper lined tray and bake 15 minutes on 180C/350
- To serve : Put some sauce on the plate and top with the Ricotta , filo and mushrooms add extra basil and parmesan
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.