Italian🥚 Egg & tofu

Ricotta infornata

Name: Ricotta infornata
Total time: 1 h
Cuisine: Italian
Ingredients: 800 g sheep's milk ricotta; 500 g cherry tomatoes; 100 g pitted olives; 3 garlic cloves; to taste dried oregano; to taste extra virgin olive oil; to taste salt; to taste black pepper

⏱ 60 min

Sheep's milk ricotta transforms in the oven, developing a golden crust and irresistible aroma. Surrounded by lightly caramelized cherry tomatoes, pitted olives, and unpeeled garlic cloves that release their gentle perfume, this simple yet intensely flavored dish captures the essence of the Mediterranean. Serve warm with rustic bread or a simple salad.

Adapted from a video by Casa Pappagallo

Ricotta infornata

Watch on YouTube

Ingredients

sheep's milk ricotta800 g
cherry tomatoes500 g
pitted olives100 g
garlic cloves3
dried oreganoto taste
extra virgin olive oilto taste
saltto taste
black pepperto taste

Steps

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1
Wrap the ricotta in paper towels to absorb excess moisture and make it firm.
2
Add a little olive oil to the bottom of a baking dish or wide pan.
3
Cut the cherry tomatoes in half and place them in the dish.
4
Add the unpeeled garlic cloves and pitted olives.
5
Add salt and mix everything well.
6
Create a space in the center and place the prepared ricotta block in it.
7
Sprinkle a little salt on top of the ricotta without overdoing it.
8
Drizzle olive oil over the ricotta.
9
Sprinkle dried oregano over both the ricotta and tomatoes to taste.
10
Bake in a static oven at 150°C for about an hour, or until the ricotta develops a golden crust.
11
Remove from the oven and serve warm, optionally with rustic bread or a simple salad.

Ricotta infornata

Ingredients

Steps

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