serves 4
250g Italian Ricotta cheese
40g finely grated Parmigiano Reggiano
1tbs finely chopped thyme
1 tbs finely chopped oregano
1 tsp chilli flakes
Olive oil
Salt
Ground black pepper
30g finely grated Parmigiano Reggiano
150g thinly sliced mushrooms (porcini if in season)
½ tsp dry garlic flakes
Zest of ½ a lemon
Thyme sprigs for garnish
In a pan with some olive oil, lightly salt and saute the mushrooms until they are nicely browned and crispy on the edges
Remove the mushrooms from the stove and stir in the lemon zest and garlic flakes
Heat the oven to 200ºC
Mix the first 5 ingredients together using a fork to combine them
Add salt to taste, ground black pepper and 2 tablespoons of olive oil. Mix it in
Form the ricotta mixture into a flattish brick shape
Place in an oven proof serving dish, or foil, and sprinkle the 30g Parmigiano Reggiano on the top
Bake in the centre of the oven for approx 15 min, then turn the oven to grill 220ºC to brown the parmesan cheese
Scoop spoonfuls of the mushrooms over the ricotta. Drizzle on some intense flavoured olive oil. Garnish with thyme sprigs and serve with thinly sliced toasted ciabatta
Use only a fresh moist ricotta, not the dry crumbly type. For the uncooked version, try the Ricotta Piccolo Piatto Summer recipe
