RI­COTTA TART WITH SWEET POTATO AND SAGE

Terra del Capo Pinot Gri­gio 2009

House and Leisure Food - - FRONT PAGE -

750g fresh ri­cotta 6 eggs 500g Parme­san cheese 100g mas­car­pone 250ml olive oil hand­ful of fresh sage leaves hand­ful of fresh flat-leaf

pars­ley salt and black pep­per shav­ings from 1 large,

peeled sweet potato hand­ful of fresh sage leaves

for gar­nish

Serves 8

Put the ri­cotta, eggs and Parme­san in a food pro­ces­sor and mix to­gether un­til smooth and light. Trans­fer the mix­ture to a bowl and gen­tly fold in the mas­car­pone.

Blend the olive oil, sage and pars­ley in a food pro­ces­sor un­til the mix­ture has the con­sis­tency of pesto. Fold the herb mix­ture into the cheese mix­ture and sea­son to taste. Add the sweet-potato shav­ings.

Spoon into a greased spring­form tin and bake at 180°C for about 90 min­utes – the tart should be moist but not soggy. Gar­nish with sage leaves and serve with a green salad and warm, crusty bread.

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