Method

• 1.
  To make quick ricotta, place milk, garlic and bay in a saucepan over medium heat.

• 2.
  Bring to the boil, then stir in 2 tbs vinegar. Return to a simmer, then remove from heat and set aside for 10 minutes to curdle.
• 3.
  Line a sieve with a muslin or clean Chux cloth.
• 4.
  Strain mixture through to separate curds from the whey (discard whey). Remove the garlic and bay.
• 5.
  Place sieve over a large bowl in the fridge for 1 hour to drain and cool completely.
• 6.
  Preheat oven to 250°C. Line a baking tray with baking paper. Brush the cavolo nero and oregano with 1 tbs olive oil. Season. Roast for 8 minutes or until crisp.
• 7.
  Whisk the remaining 1 tbs oil and 1 tbs vinegar in a bowl. Season.
• 8.
  Crumble ricotta and roasted cavolo nero and oregano in a bowl. Place on a platter with the tomato and prosciutto. Drizzle over the dressing to serve.