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Ricotta al forno with speck and radicchio

Name: Ricotta al forno with speck and radicchio
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 150g freshly grated parmesan; 2 handfuls basil leaves; 1 handful mint leaves; 1 handful flat-leaf parsley leaves; 100ml thickened cream; 500g good-quality fresh ricotta; 2 eggs; 12 black olives, pitted, roughly chopped, plus extra whole black olives to serve; 1 small radicchio, leaves torn; 1 lemon, halved; Good-quality extra virgin olive oil, to drizzle; 12 thin slices speck or prosciutto

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20m

Ricotta al forno with speck and radicchio

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by Tobie Puttock

Celebrity chef

Oct 03, 2015

Baked ricotta is great sweet or savoury - this recipe is a great starter for a dinner party.

150g freshly grated parmesan
2 handfuls basil leaves
1 handful mint leaves
1 handful flat-leaf parsley leaves
100ml thickened cream
500g good-quality fresh ricotta
2 eggs
12 black olives, pitted, roughly chopped, plus extra whole black olives to serve
1 small radicchio, leaves torn
1 lemon, halved
Good-quality extra virgin olive oil, to drizzle
12 thin slices speck or prosciutto

Method

1.

Preheat the oven to 180°C. Grease a 28cm springform pan and sprinkle with 2-3 tablespoons of the parmesan.
2.

Place herbs in a food processor with the cream and half the ricotta, and process until bright green. Add eggs and remaining ricotta and parmesan, and pulse to combine. Season with salt and freshly ground black pepper.
3.

Spoon ricotta mixture into the prepared pan and scatter chopped olives over the top. Bake in the oven for 20 minutes or until golden and set. Remove from the oven and set aside in the pan for 10 minutes to cool.
4.

Meanwhile, dress the radicchio with a squeeze of lemon juice and a splash of olive oil, then season to taste.
5.

Remove cooled baked ricotta from the pan and cut into 6 wedges. Place on serving plates with some radicchio, then drape a couple of slices of speck or prosciutto over each wedge and scatter with the extra olives. Drizzle with oil and eat immediately.