Entrees Italian

Baked ricotta with caponata

Name: Baked ricotta with caponata
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Cuisine: /italian
Ingredients: 500g fresh ricotta; 1/3 cup (25g) finely grated parmesan; 1 egg; Grilled bread and fresh oregano, to serve; 2 tablespoons olive oil, plus extra to drizzle; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 red & 1 yellow capsicum, roasted, peeled (or 350g roast capsicum pieces), chopped; 2 tablespoons salted capers, rinsed, drained; 3 tablespoons chopped pitted kalamata olives; 2 tablespoons finely chopped basil leaves; 1 tablespoon balsamic vinegar

Rate now

20m

50m

Jump to recipe

Special occasions require special food and this baked ricotta with colourful caponata fits the bill.

500g fresh ricotta
1/3 cup (25g) finely grated parmesan
1 egg
Grilled bread and fresh oregano, to serve

Caponata

2 tablespoons olive oil, plus extra to drizzle
1 onion, finely chopped
2 garlic cloves, finely chopped
1 red & 1 yellow capsicum, roasted, peeled (or 350g roast capsicum pieces), chopped
2 tablespoons salted capers, rinsed, drained
3 tablespoons chopped pitted kalamata olives
2 tablespoons finely chopped basil leaves
1 tablespoon balsamic vinegar

Method

1.

Preheat oven to 180°C. Grease and line a 1L loaf pan. Mix cheeses well with egg and season. Press into pan, cover loosely with baking paper, then bake 50 minutes or until firm. Cool 5 minutes, then turn out.
2.

Meanwhile, for caponata, heat oil in a deep frypan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until soft. Add capsicum, capers and olives and cook, stirring, for 5 minutes. Stir in basil and balsamic, then season and cool. Cut ricotta into 6 cubes then serve warm or cold, with caponata, extra olive oil, oregano leaves and bread.