Italian
Baked Ricotta
by Casa Pappagallo · 705K subscribers on YouTube
A simple and rustic baked ricotta dish, featuring creamy sheep's milk ricotta baked in a tomato, garlic, and olive sauce with oregano. Perfect as a starter or light main course.
- Prep
- 10 min
- Cook
- 1h
- Total
- 1h 10min
- Difficulty
- easy
Ingredients
7 itemsMethod
- Prepare the ricotta at least a day in advance: wrap it in paper towels to absorb excess moisture, then refrigerate until firm.
- Preheat the oven to 150°C (static).
- In a casserole dish, add a drizzle of olive oil.
- Halve the tomatoes and place them cut-side down in the dish.
- Add a few cloves of garlic (skin on) and some olives.
- Season with a pinch of salt and mix everything gently.
- Create a space in the center and place the ricotta there.
- Season the ricotta with a little salt.
- Drizzle olive oil over the ricotta and tomatoes.
- Sprinkle dried oregano over everything (to taste).
- Bake in the static oven at 150°C for about 1 hour, or until the ricotta is golden and the tomatoes are soft. Optionally, finish with a few minutes of grill mode for extra color.
- Serve warm, spooning some of the oil and tomato sauce over the ricotta.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
