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Baked Ricotta with Green Olives, Lemon and Oregano

 

Baked Ricotta with Green Olives, Lemon and Oregano

Usually served alongside meat, these beautifully tender beans make the perfect accompaniment to a protein rich serving of baked ricotta.
Course: Side Dish
Cuisine: Greece
Keyword: eggs, green olives, ricotta cheese
Servings: 6

Ingredients

  • 600g firm ricotta cheese, roughly chopped
  • 2 eggs
  • 1 Grated rind lemon
  • ½ cup grated sharp cheese
  • ½ tsp dried oregano
  • 20 pitted green olives
  • Salt and pepper to taste

Instructions

  • Preheat oven to 180 degrees Celsius.
  • Grease 6 small ramekins (around 8cm diameter) and line with baking paper, buttering baking paper as well. Make sure the baking paper comes up around 2cm above the rim of the ramekins.
  • Blend ricotta, eggs, lemon rind, sharp cheese, oregano, olives, salt and pepper in a food processor.
  • Spoon mixture into ramekins and bake for 30 to 40 minutes, until ricotta has risen like a souffle and tops are golden.
  • Remove from oven and allow baked ricotta to sink before removing from ramekins.
  • Once cool enough to handle, turn ramekins out onto the palm of your hand – the ricotta mound should fall out easily.
  • Carefully remove baking paper and serve with Fasolakia (green bean stew).

Photo credit and inspiration: greekvegetarian.blogspot.com

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Best Dish Recipes from the Balkans | Baked Ricotta with Green Olives, Lemon and Oregano - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Baked Ricotta with Green Olives, Lemon and Oregano

 

Baked Ricotta with Green Olives, Lemon and Oregano

Usually served alongside meat, these beautifully tender beans make the perfect accompaniment to a protein rich serving of baked ricotta.
Course: Side Dish
Cuisine: Greece
Keyword: eggs, green olives, ricotta cheese
Servings: 6

Ingredients

  • 600g firm ricotta cheese, roughly chopped
  • 2 eggs
  • 1 Grated rind lemon
  • ½ cup grated sharp cheese
  • ½ tsp dried oregano
  • 20 pitted green olives
  • Salt and pepper to taste

Instructions

  • Preheat oven to 180 degrees Celsius.
  • Grease 6 small ramekins (around 8cm diameter) and line with baking paper, buttering baking paper as well. Make sure the baking paper comes up around 2cm above the rim of the ramekins.
  • Blend ricotta, eggs, lemon rind, sharp cheese, oregano, olives, salt and pepper in a food processor.
  • Spoon mixture into ramekins and bake for 30 to 40 minutes, until ricotta has risen like a souffle and tops are golden.
  • Remove from oven and allow baked ricotta to sink before removing from ramekins.
  • Once cool enough to handle, turn ramekins out onto the palm of your hand – the ricotta mound should fall out easily.
  • Carefully remove baking paper and serve with Fasolakia (green bean stew).

Photo credit and inspiration: greekvegetarian.blogspot.com

Written by

Related Post

Idrija Žlikrofi dumplings
Idrija Žlikrofi – Dumplings
Idrija Žlikrofi are very traditional Slovenian dish from Idrija, a small town in the Western

Leave a Reply