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BAKED RICOTTA WITH GRILLED RADICCHIO
For all that you need to clatter about with Springform tins and baking sheets, this is remarkably easy to make. I always seem to have spare egg white knocking around, which also inclines me to cook it. But it's worth making the - slight - effort even if you have to put aside the yolks for use elsewhere. This makes a wonderful summer starter or light lunch, the latter either by itself or rustled up as a vegetarian-pleaser.
If you want to forgo the grilled radicchio alongside, then do and just make a green salad to go with it, but the combination, as it stands, is perfect: the heat-wilted radicchio loses some of its bitterness, but keeps just enough perfectly to offset the delicate, not-quite-blandness of the ricotta. The summer-scentedness of thyme deliciously permeates both.
Recipe posted by Nigella
Ingredients
FOR THE BAKED RICOTTA:
- 500g ricotta cheese
- 2 egg whites, lightly beaten
- 1 tablespoon chopped fresh thyme
- Zest of 1 lemon
- salt and pepper
- 2 tablespoons olive oil
FOR THE RADICCHIO:
- Approx. 6 tablespoons olive oil
- 2 tablespoons chopped fresh thyme
- 1 large radicchio, cut into eighths lengthways
- 1 lemon to serve
Method
Serves: 6.
- Pre-heat the oven to 180°C/gas mark 4.
- Mix the ricotta with the beaten egg whites and add most of the chopped thyme, the lemon zest and salt and pepper.
- Brush a 20cm Springform tin with oil, and pour in the ricotta mixture then drizzle with olive oil and scatter a little more chopped thyme over the top. Don't be alarmed at how shallow this is; it is not intended to be other than a slim disc.
- on a baking sheet and cook in the oven for about 30 minutes. The baked ricotta will rise a little and set dry on top, but will not turn a golden colour like a cake.
- Let the tin cool a little before springing open, and removing to a plate. Leave to cool a little longer, then cut into wedges and eat, still warm, with the radicchio.
- Talking of which, you should get on with this just before serving, which really means preheating the grill while the ricotta-cake is cooling. Mix the olive oil and thyme in a shallow bowl, and then wipe the radicchio slices in the herby oil before grilling them for a few minutes, turning them as necessary, until slightly wilted and golden at the edges.
- Add a squeeze of lemon at the end before serving with the baked ricotta.
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