Ricotta Festival 2026: Jason Shiong's Ricotta al Forno with Hot Chilli Honey

Ricotta al Forno is a humbleexpression of Italy’s cucina contadina — the simple, resourceful cooking of rural families. Fresh ricotta, often made the same morning, is gently baked until its surface turns golden.

INGREDIENTS:

‍

For the Ricotta:

·     175g That's Amore Ricotta

·     90g That's Amore Mascarpone

·     1 Egg

·     50g Parmigianno Reggiano, finely grated

For the honey:

·     ¼ tsp Nigella seeds

·     ½ tsp Aleppo pepper

·     ½ Tbs summer savoury

·     Pinch Cracked black pepper

·     80g Walkabout bush honey

To finish:

·     Juice of ½ a lemon

·     A Pinch of salt

METHOD:

•           Preheat oven to 200 degrees

•           For the honey, combine all ingredients in saucepan until it's warm and loose. Just enough for flavours to combine. Set aside until later.

•           Blend ricotta, mascarpone, egg and reggiano in a food processor until smooth

•           Line 5”cake rings with spray oil and baking paper & place onto lined tray

•           Add mix to the ring and smooth out to edges