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Baked Shaw River ricotta with Peas, Broadbeans and Mint

Recipe by Tobie Puttock from Chefs Christmas

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This is a great recipe, one of my favourites for sure I always try and support my local producers, Shaw River make great mozzarella and ricotta and at this time of the year there are peas and broad beans popping up all around the colder parts of Australia.

Serves 6

Ingredients

500 g good quality ricotta
2 handfuls fresh basil
1 handful fresh mint
1 handful continental parsley
1 handful fresh pea blanched and refreshed
1 handful broad bean blanched and refreshed
100 ml double cream
2 eggs
Sea salt & freshly ground black pepper
150 g freshly grated parmesan
12 black olives stoned and roughly chopped

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Method

Preheat the oven to about 190C.
Coat a 30cm spring-release tin with a little butter and Parmesan. Put the herbs into a food processor with the cream, half the peas and half the ricotta and blend until bright green.
Add the remainder of the ricotta and cream and then add the eggs one by one. Season with the salt and pepper and the rest of the parmesan. Put the mix in to a large mixing bowl and add the rest of the peas and the blanched broad beans
Spoon the mix into the greased tin and scatter the olives over the top and bake in a preheated oven for about 20mins.
The tort will rise and have a brown crust but still be a little soft in the centre. Serve immediately.

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What do you think?

Giovanna10 December 2011

I will be trying this one real soon.

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FN8 December 2008

This is perfect for a quick lunch. I served it with a roasted capsi*** salad and crusty warm bread.Mmm

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