Baked Ricotta With Vine Leaves Recipe

https://www.notquitenigella.com/2021/12/24/baked-ricotta-vine-leaves/

Baked Ricotta Wrapped in Vine Leaves

An Original Recipe by Lorraine Elliott

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 8

  • 1/2 onion, peeled
  • 1.5 garlic cloves, peeled

  • 1 egg, beaten

  • 1 cup/200g/7ozs. ricotta

  • 140g/5ozs. feta cheese, crumbled
  • 1 teaspoon chilli flakes
  • 8-12 vine leaves, blanched (cut off the little leaf stalk)

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Laying down a ramekin inside a springform tin and lining it with vine leaves

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Pouring ricotta and feta mixture into the tin

Step 1 - Preheat oven to 180C/350F. Place the onion, garlic and egg in a food processor and blend until finely chopped. Add the ricotta, feta and chilli. Take a 17cm/6.6inch springform dish and spray the base and sides with oil spray. Place a 6cm/2.3inch ramekin in the centre and place overlapping vine leaves in to make a wreath overlapping them to cover.

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Baked ricotta

Step 2 - Spoon the ricotta filling in the tin around the ramekin. Bake for 30 minutes. This is delicious served warm or cold. I decorated it with mint leaves and red currants and served it with crackers.

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Did you make this?

© Lorraine Elliott