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Rose Gray, Ruth Rogers

Ricotta al Forno

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

#18The River Café Cookbook
The River Café Cookbook

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.

Ingredients

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

Method

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

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