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ricotta cheese

Bacon recipes

Strozzapreti (ricotta-and-spinach dumplings)

20 minutes

Chocolate recipes

Orange-sugared almond, chocolate and ricotta cake

55 minutes

Chilli recipes

Charred baby marrow and chilli salad

20 minutes

Paneer Makhani with jasmine or basmati rice

15 minutes

Anchovy recipes

Ricotta, anchovy and baby marrow tart

25 minutes

Egg recipes

Fluffy ricotta and olive-baked eggs

20 minutes

Caesar salad with ricotta-anchovy bombes

15 minutes

Citrus recipes

Orange and ricotta polenta cake with lime labneh

1½ hours

Pie recipes

Three-cheese and baby spinach pies

25 minutes

Nut recipes

Roast tomato and ricotta toasts

20 minutes

Roast tomato and ricotta toasts

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

8 halved Roma tomatoes
Balsamic vinegar
Olive oil
Sea salt
Toasted ciabatta
Crumbled ricotta
Basil
Olive oil
Black pepper

Method

Preheat the oven to 180°C.

Arrange 8 halved tomatoes on a baking tray, drizzle with balsamic vinegar and olive oil and scatter with sea salt.

Bake for 20 minutes, then serve on thick slices of toasted ciabatta, topped with crumbled ricotta and basil, along with an extra drizzle of balsamic vinegar and olive oil and a good crack of black pepper.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Spinach-and-ricotta dumplings

Strozzapreti (ricotta-and-spinach dumplings)

Orange-sugared almond, chocolate and ricotta cake

Charred baby marrow and chilli salad

Paneer Makhani with jasmine or basmati rice

Ricotta, anchovy and baby marrow tart

Fluffy ricotta and olive-baked eggs

Caesar salad with ricotta-anchovy bombes

Orange and ricotta polenta cake with lime labneh

Three-cheese and baby spinach pies

Orange and hazelnut salad

Roast tomato and ricotta toasts

Roast tomato and ricotta toasts

Ingredients

Method