Name: Rosemary baked ricotta with roasted vegetables
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Ingredients: 1 kilogram fresh ricotta; 1 teaspoon chopped rosemary, plus extra to garnish; 2 eggs, separated; 3/4 teaspoon dried chilli flakes; 1 bunch change dutch (baby) carrots, peeled, trimmed; 6 baby beetroot, trimmed, washed, halved; 1 bunch purple dutch (baby) carrots, peeled, trimmed; 12 baby zucchini; 6 baby capsicum, stalk and seeds removed, halved; 3 baby fennel bulbs, cut into wedges; 1 red onion, cut into wedges; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) balsamic vinegar; 1 teaspoon dijon mustard

Ingredients

1 kilogram fresh ricotta

1 teaspoon chopped rosemary, plus extra to garnish

2 eggs, separated

3/4 teaspoon dried chilli flakes

1 bunch change dutch (baby) carrots, peeled, trimmed

6 baby beetroot, trimmed, washed, halved

1 bunch purple dutch (baby) carrots, peeled, trimmed

12 baby zucchini

6 baby capsicum, stalk and seeds removed, halved

3 baby fennel bulbs, cut into wedges

1 red onion, cut into wedges

1/4 cup (60ml) olive oil

1/4 cup (60ml) balsamic vinegar

1 teaspoon dijon mustard

Method

1.Place ricotta in a fine sieve. Set over a bowl and stand in fridge for 2 hrs to drain.

2.Preheat oven to 160°C or 140°C fan. Grease and line base and sides of a 19cm x 19cm loaf pan, extending paper 5cm above long edges of pan. Sprinkle rosemary over base or pan.

3.Combine drained ricotta, eggyolks arid chilli flakes. In a separate bowl, whisk eggwhites until firm peaks form.

4.Fold egg white mixture, in 2 batches, through ricotta mixture, until just combined. Fill prepared pan, smoothing top with a spatula.

5.Bake for 35-40 mins, until firm to touch and lightly golden (ricotta will rise during cooking and sink slightly on cooling). Cool in pan.

6.Increase oven to 200°C or 180°C fan. Line 2 baking trays with baking paper.

7.Blanch orange carrots in a pan of boiling water for 3-4 mins, until par-cooked. Using a slotted spoon, remove from water and set aside. Add baby beetroot and cook for 2 mins. Add purple carrots and cook for another 3 mins, until par-cooked. Drain.

8.Arrange all vegetables on prepared trays. Drizzle with 1 tbsp of oil. toss to coat. Season. Bake for 25-30 mins, until vegetables are tender.

9.Meanwhile, heat balsamic vinegar in a small saucepan on medium. Simmer for 2-3 mins, until vinegar reduces by half and becomes syrupy. Transfer to a small bowl. Whisk in remaining oil and mustard.

10.Invert baked ricotta onto a serving platter. Arrange vegetables around ricotta. Scatter over extra rosemary and drizzle vegetables with balsamic dressing. Serve.

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