Baked Ricotta in a Tomato Base

"a yummy veggie dish with plenty of taste. I've had meatatarians (meat and 3 veg kind of guuys!) try it and they have loved it. I am a little more generous with the dried herbs except for the chili and I add lots more of the fresh coriander and mint And I also add fresh parsley To bulk it up a bit I also add chick peas"
 
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Ready In:
1hr 35mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Baked ricotta:

  • buy a 400-500g (1lb)block of ricotta and cut in halves.
  • Wrap both halves in a clean linen tea towel and leave for 30 minutes so moisture is absorbed.
  • Place in foil lined baking tray and bake in moderate oven for 20 minutes or until golden.
  • Turn over with spatula and bake a further 20 minutes.
  • Leave to cool and cut into dices.
  • Main dish:

  • Shell peas or thaw frozen peas.
  • Heat oil in sauce pan and gently fry onion, garlic, ginger until soft, translucent and just turning golden.
  • Add ground spices and stir for 1 minute.
  • Then add tomatoes, salt and 1 tsp of garam masala.
  • Stir, cover and cook until tomatoes can be easily mashed into a pulp.
  • Add a little water if mixture sticks to pan.
  • Add peas and cook until almost tender.
  • Add cheese and half of the fresh herbs and simmer, covered for 10 minutes or until peas are tender.
  • Sprinkle remaining garam masala and fresh herbs over.
  • Stir well and serve with indian bread or rice.

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Reviews

  1. I didn't have the herbs, only the spices and I didn't put peas or chickpeas in this dish and it was still really good. I had no idea what I was going to do with the ricotta I had in the fridge and this worked perfectly! I will try this again but next time with the green ingredients included!
     
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RECIPE SUBMITTED BY

I am a canadian who has moved to Australia to be with my man! We are living in Alice Springs I'm a massage therapist. I love the outdoors, camping, hiking, swimming and I love to cook, especially experimenting.
 
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