Oven-baked ricotta with onions & rosemary

Oven-baked ricotta with onions & rosemary

By
From
Sicily
Serves
4–6 as antipasti

We saw this dish in Ballarò market in Palermo, where a father and son were a wonderful double act, calling out for people to come and admire their cheese stall. They had every imaginable local cheese on offer, as well as a few inventions of the father. He took great pride in asking me to come and see his tiny oven where he was baking fresh ricotta. The smell alone of roasting onions and rosemary was enough to draw a crowd. It seemed such a simple idea I couldn’t wait to get home to try it. It’s brilliant and a recipe I keep returning to when I have people coming round. Serve the ricotta hot from the oven with one of the focaccia recipes – it is lovely like this and even more special with the Sun-dried Tomato & Chilli Relish.

Ingredients

Quantity Ingredient
250g ricotta
salt
freshly ground black pepper
3 sprigs rosemary, needles removed from the stems
1 shallot, finely chopped
3 tablespoons extra-virgin olive oil

Method

  1. Preheat the oven to 180°C and line a baking tray with baking parchment (I tear a piece so that it has rough edges and serve the ricotta on a wooden board on the paper, as it browns lightly in the oven). Drain the ricotta by tipping out any water from the container and turn it out onto the baking tray. Gently make a dip in the top of the cheese and scatter over the seasoning, rosemary and chopped shallot, piling it up on top. Pour over the oil and bake for 20–30 minutes or until lightly browned. Serve with crusty bread.
Tags:
Italy
Italian
Sicily
Sicilian
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