BAKED RICOTTA IN A FIG LEAF WITH GORGONZOLA SAUCE

House and Leisure (South Africa) - - Leisure -

For the baked ricotta

250g ricotta cheese 80g Parme­san cheese, grated 30g goat’s milk cheese 1 large free-range egg 50g po­lenta 6 fig leaves, coated in cook­ing spray A lit­tle honey, the zest of 1 le­mon, and olive oil, to serve

For the Gorgonzola sauce

500ml cream 500g Gorgonzola cheese

Pre­heat the oven to 180ºC. In a large bowl, com­bine the ricotta with the Parme­san, goat’s milk cheese, egg and po­lenta, and mix well. Roll into six balls. Wrap each ball in a fig leaf and se­cure with string. Bake for 12 min­utes.

To make the sauce, place the cream in a saucepan and sim­mer until the vol­ume is re­duced by half. Add the Gorgonzola and stir gen­tly until melted and com­bined.

Pour some Gorgonzola sauce onto each of six plates (or in a bowl on the side). Peel back a sec­tion of each fig leaf to ex­pose the ricotta ball, place on a plate and driz­zle a lit­tle honey over the top. Serve im­me­di­ately with a sprin­kling of le­mon zest and a splash of olive oil.

SERVES 6

Baked ricotta in a fig leaf with Gorgonzola sauce.

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