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- Step 1
Preheat the oven to 160°C and lightly oil a small baking dish.
- Step 2
Invert ricotta into dish and sprinkle with garlic, herbs and spices. Drizzle with oil, season with salt and pepper and sprinkle with parmesan. Bake for 20 minutes until tinged golden. Serve warm with carta di musica and Punt e Mes* on ice with soda and lemon.
Crispy grilled prosciutto
* Small whole ricotta is available from specialist cheese shops. If unavailable, press 300g of regular ricotta into a small sieve and leave to drain in the fridge overnight. * Carta di musica are large dried flatbreads, available from gourmet food stores and Italian grocers. * Punt e Mes is a red vermouth, available from selected bottleshops.