BAKED RICOTTA WITH CARAMELISED ONIONS & FLATBREADS

Woman’s Day (Australia) - - Food to Love -

SERVES 2 PREP + COOK 50 MINS

250g fresh ricotta 1 egg, beaten lightly 1 tbsp chopped fresh oregano 2 tsp olive oil 1 small brown onion, sliced thinly 1 tsp but­ter ½ tsp brown sugar 2 tsp bal­samic vine­gar 2 gluten-free flatbreads or pizza bases

1 Pre­heat oven to 200°C. Grease a 6 x 12.5cm (base mea­sure­ment) loaf pan, line base and long sides with bak­ing paper, ex­tend­ing the paper 5cm over the sides.

2 In a medium bowl, com­bine ricotta, egg and oregano. Sea­son. Spoon mix­ture into pan, smooth sur­face and place on an oven tray. Bake for 25 mins or un­til ricotta mix­ture is set and risen.

3 Mean­while, in a medium fry­ing pan, heat oil over low heat. Cook onion, stir­ring oc­ca­sion­ally, for 10 mins or un­til onion soft­ens and is browned lightly. In­crease heat to high, add but­ter, sugar and vine­gar. Cook, stir­ring, for 3 mins or un­til sugar dis­solves and mix­ture thick­ens slightly. Sea­son.

4 On a heated oiled grill pan (or grill or bar­be­cue) cook flat­bread for 1 min each side or un­til browned.

5 Spoon onion mix­ture onto baked ricotta. Serve ricotta with heated flat­bread.

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