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Simple, Healthy, Italian Cheese Dish

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September 19, 2016 / Italian / By
Anna

This is a really easy dish to make. Because it is made from ricotta, which in Italy is made from sheep milk, it is not a fatty cheese. Ricotta is made from the whey after the pecorino cheese has been extracted. It can be bought fresh from any alimentari (little grocery that supports the needs of the locals even in small villages). If you have to buy it from a supermarket, it may have preservative added, but it will still be delicious.


This dish is so simple that all it really hinges on is the collection of combining of fresh herbs with the cheese.


Herb Baked Ricotta

  • 1 kg of ricotta
  • 2-3 tablespoons of the following fresh herbs chopped: rosemary, flat-leaf parsley, oregano, thyme, chives
  • 2 garlic cloves
  • 125 mils olive oil
  • Pepper
  • Crusty bread to serve

The ricotta ideally comes in a plastic basket that allows any excess whey to drain out. If it still feels moist let it drain in a sieve or colander for an hour. Then combine with all the chopped herbs, oil and pepper. Cover and leave in the fridge overnight.

  • Bake at 180 degrees for thirty minutes. It should become a golden colour. Add salt to taste but it may not need any.
  • Serve warm with crusty bread and salad for a delicious meal.
  • I also like to add chili flakes on occasions or oily sun dried tomatoes.  

It couldn't be easier and the flavour you get depends on the herbs you add. Initially, I was a little skeptical about the quantity of thyme but it works well with the dense cheese. I am less sure about the quantity of rosemary and tend to add less of that. Fresh sage would also work well. 
Just play with the basic dish and you will be amazed at the flavour combinations that work well.


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Country: Italy

Province/State: Umbria

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Price Guide:N/A (What's this?) N/A = home cooked meal,etc
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$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

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