Ricotta al Forno

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

This is a bright green ricotta soufflé with a black olive crust. It can be made without a food processor.


  • 500 g (18 oz) fresh ricotta cheese
  • 2 handfuls fresh basil


Preheat the oven to 190°C/375°F/Gas 5.

Using a little butter and some extra grated Parmesan, coat a 30 cm (10 in) spring-release tin. Shake off the excess cheese.

Put the herbs into the bowl of a food processor and put half of the ricotta and cream on the top. Blend unt