As with so many of my posts, a light lunch or supper is born out of desperation and an empty fridge. Some ageing ricotta, an egg and a dry end of the pecorino left over from my last blog sparked the idea for a baked ricotta. Despite extreme neglect, drought and a ignorance of where they came from - chives have sprouted again in my garden. These were violently harvested with blunt scissors and added to my meagre hoard. This recipe yielded two 100ml ramekins which I found to be perfect for a light lunch (for two) with some buttered toast.
100g fresh ricotta
1 large egg
2 tbsp double cream
50g finely grated pecorino (parmesan or any tasty cheese would work just as well)
A palm full of chopped chives
Salt and freshly ground black pepper
Beat everything together with seasoning to taste. Decant into two ramekins and bake at 200c for 15 to 20 mins until they have risen a little and are beginning to colour.