CELLAR DOOR OPEN TODAY FRID 19TH FEB 10AM -4PM
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HERE’S the pic of the BAKED RICOTTA W HERBS & GARLIC that the Little Cellar Rat made earlier this morning. It’s smells and looks DELIZIOSO!!
Can’t wait until it’s cooled enough to try it.
va bene…. here’s the good oil on what to do + it really is very easy.
Choose a small oven proof dish. Drain any liquid from the ricotta.
TLCR used 2 x small pieces about the size of your hand. That’s a good size to get that nice crusty edge which is the best part!
Mix EVOO, chopped garlic, fresh herbs (rosemary, thyme, oregano are good) smoky paprika, cracked pepper and whatever else brings joy to you heart!
Pour over and baked Mod oven, uncovered for around 25 mins. Use your own judgement.
a tip: Being a fresh cheese, Ricotta doesn’t keep very long, so prepare everything and put into the fridge for 3-4 days, or until you are using the oven – for example to make a GF Quiche as TLCR did this morning.
buona cucina….. buon appetito!