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.
Ingredients:
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
Method:
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.
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