serves 4

01 Ingredients

  • 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

02 Preparation

  1. In a pan with some olive oil, lightly salt and saute the mushrooms until they are nicely browned and crispy on the edges

  2. Remove the mushrooms from the stove and stir in the lemon zest and garlic flakes 

  3. Heat the oven to 200ºC

  4. Mix the first 5 ingredients together using a fork to combine them

  5. Add salt to taste, ground black pepper and 2 tablespoons of olive oil. Mix it in

  6. Form the ricotta mixture into a flattish brick shape 

  7. Place in an oven proof serving dish, or foil, and sprinkle the 30g Parmigiano Reggiano on the top

  8. Bake in the centre of the oven for approx 15 min, then turn the oven to grill 220ºC to brown the parmesan cheese 

03 Plating

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

Cook’s Notes

Use only a fresh moist ricotta, not the dry crumbly type. For the uncooked version, try the Ricotta Piccolo Piatto Summer recipe