Baked Ricotta with Carmelized Cherry Tomato Sauce Recipe Video
Ingredients
| Ricotta | 2 Pound | |
| Fresh parsely | 3 Tablespoon, chopped | |
| Fresh basil | 3 Tablespoon, chopped | |
| Parmesan | 1 Cup (16 tbs), grated | |
| Cherry tomatoes | 2 Pint | |
| Olive oil | 3 Tablespoon | |
| Black olives | 1 Cup (16 tbs), chopped | |
| Capers | 2 Tablespoon, chopped | |
| Salt | 3 Pinch | |
| Pepper | 3 Pinch |
Nutrition Facts
Serving size
Calories 731 Calories from Fat 475
% Daily Value*
Total Fat 55 g84%
Saturated Fat 24.5 g122.4%
Trans Fat 0 g
Cholesterol 132.7 mg44.2%
Sodium 1302.6 mg54.3%
Total Carbohydrates 23 g7.8%
Dietary Fiber 2.4 g9.8%
Sugars 8.5 g
Protein 37 g74.6%
Vitamin A 81.2% Vitamin C 94.6%
Calcium 86.5% Iron 12.1%
*Based on a 2000 Calorie diet
Directions
1.Preheat oven to 375°F.
MAKING
2.Roast the cherry tomatoes in the oven for 1 hour and 30 minutes in a cassarole dish.
3.Take out from the oven and add capers ,olive and basil.
4.Let it cool at room temperature.
FINALIZING
5.Drain ricotta in a sieve for about 30 minutes.
6.Add parsley,parmesan,salt and pepper and mix well
7.Place the ricotta mixture in a greased baking pan and bake for 45 to 50 minutes.
8.Take the ricotta out of the oven and place the same on a serving platter and top it with the carmelized cherry tomatoes.
SERVING
9.Slice the ricotta in equal pieces , top it up with some more tomato mixture and serve.
Chef
