World Cuisine

  • 4 sun-dried tomatoes (dried variety)
  • 500 g (1 lb) ricotta cheese
  • 3 large eggs
  • 12 oven-dried or Greek-style black olives, pitted and roughly chopped
  • 2 tablespoons salted capers, rinsed and chopped
  • butter, for greasing
  • 18 fresh young bay leaves
  • salt and pepper
  • olive oil
  • wild rocket leaves
  • capers

Soak the sun-dried tomatoes in a bowl of warm water for 10 minutes. Drain, pat dry and finely shred.

Push the ricotta through a sieve into a large bowl. Beat in the eggs, then lightly stir in the sun-dried tomatoes, olives and capers. Season very well with salt and pepper.

Generously grease 6 x 125 ml (4 fl oz) ramekins or ovenproof moulds. Put a bay leaf in the base of each and 2 around the side. Cover and chill to set the butter and keep the bay leaves in place.

Spoon in the ricotta mixture and level with a palette knife. Set the ramekins on a baking sheet. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes until set. Leave to cool, then chill.

Turn the cheeses out on to individual serving plates and serve at room temperature with a drizzle of olive oil, a few rocket leaves and some extra capers. The bay leaves should not be eaten.

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