Preparation time is 45minutes
Cook time is 35minutes
Total time is 1hours 20minutes
Serve is for 6 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
6
- 1 cup basil leaves, roughly chopped
- 1teaspoons dried chilli flakes
- 1 cup parmesan, finely grated
- 1kilograms fresh ricotta
- 1 cup semi-dried tomatoes, firmly packed
- 1 cup olives (optional, to serve)
- 1 egg, whisked
- 72grams crackers (optional, to serve)
Nutrition per serving
2220kJ / 532Cal
2220 Kilojoules or 532 Calories
25% of daily energy intake*
Protein
26.5grams
Fat
39.8grams
Carbs
21.8grams
Sugars
11.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place ricotta in a fine sieve over a bowl and stand for 30 minutes.
Step 2 of 4
Preheat oven to 180°C. Grease the base of a 20cm springform cake pan and line with baking paper. Transfer ricotta to a bowl with the parmesan, egg and chilli. Season. Stir to combine. Spoon and spread half of the mixture into base of prepared pan.
Step 3 of 4
Using your hands, squeeze liquid from tomatoes and roughly chop. Place over ricotta and top with basil. Spoon over remaining ricotta and spread evenly.
Step 4 of 4
Bake for 35 minutes or until golden and firm. Stand for 5 minutes before inverting onto a serving plate. Cool. Serve with crackers and olives.
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