The first time I tasted baked ricotta cakes was when I was living near the Gourmet Platter store in Corrimal, NSW. Once a week they had tastings of new products and I fell in love with the texture and flavour of their ricotta cakes with ham and capers.
Tonight I decided to make some for Philip and I since he treated me to a round of fresh ricotta. I felt like making something special to say thank you for all the nice things he does for me. I would not be as productive and successful without his support. He does the lion’s share of the cooking and cleaning whilst I work on my photography and web design business which I am forever thankful for.
The recipe isn’t difficult and you’ll be surprised how good it tastes. If you spend the time whipping the egg whites you’ll find the texture similar to a souffle – light and fluffy. As Philip said, “Just close your eyes and enjoy.”
- 1 cup fresh ricotta
- 2 egg yolks
- 4 diced capers
- fresh thyme leaves
- 100g chopped dorsogna triple smoked ham
- 1/3 cup pizza cheese (mozzarella, parmesan and cheddar)
- Mixed salad greens
- Marinated kalamata olives
- Olive Oil
- 1 Clove of garlic
- Diced tomato
- Lemon juice
- Lemon zest
- Chopped parsley
- Combine one cup of fresh ricotta cheese with the yolks of two eggs, diced capers, fresh thyme leaves, chopped dorsogna triple smoked ham, 1/3 cup of pizza cheese, salt and pepper to taste. Whisk up the two egg whites and fold into the mixture a third at a time until gently combined.
- Spoon into buttered ramekins and bake in the oven for 20 minutes at 350oF
- Serve with a salad such as the Mediterranean salad pictured which includes mixed salad greens, marinated kalamata olive, olive oil, garlic, diced tomato, lemon juice, lemon zest and chopped parsley. Delicious!