Herb Ricotta Flan


Herb Ricotta Flan

Olive oil, for greasing and glazing
800g Ricotta cheese
75g Parmesan cheese, finely grated
3 eggs, separated
4 tablespoons Basil leaves, freshly torn
4 tablespoons chopped fresh Chives
3 tablespoons fresh Oregano leaves
½ teaspoon salt
Freshly ground black pepper to taste
½ teaspoon paprika (sweet or smoked,
not hot)
Extra herb leaves for garnish
Serves 4

Preheat the oven to 180oC. Lightly grease a 23cm springform tin with olive oil. Mix ricotta, parmesan and egg yolks in a food processor. Add the herbs, salt & pepper and blend until smooth. Whisk egg whites until soft peaks form. Gently fold into the ricotta mix and then spoon it all into the prepared tin.Bake for 1 hour 20 minutes. Remove from oven, brush top with olive oil and sprinkle with paprika. Cool before removing from tin.Garnish with fresh herb leaves and serve with a gorgeous tapenade.

Gorgeous Tapenade

400g pitted black Olives, rinsed and halved
5 Garlic cloves, crushed
75ml olive oil

Finely chop the olives and garlic in a food processor. Gradually add the olive oil till you get a coarse paste.

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