.jpg)
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
.webp)
