You probably know by now that I am a big fan of Yotam Ottolenghi's cuisine. Not only are his cookbooks beautiful but his recipes work. And that means a lot to me. Just this weekend I have been ranting (again) about a sloppily edited recipe that just didn't turn out the way it should - what a waste of time and ingredients! So when by browsing online recipes I found this one from Ottolenghi's column in the British newspaper The Guardian, I checked the list of ingredients, found I was well equipped and got started. And although it is a bit labor intensive it is so worth the effort! Served with a little salad on the side this makes for an elegant starter or a light and very delicious lunch. Try it, you will like it!
blind baking the tart shell
very gently frying onions and garlic
blending sundried tomatoes, garlic and thyme...
...into this wonderful paste that I'd eat just as well on its own
Key ingredient: Ricotta
Ottolenghi's Ricotta Cheesecake in all its glory
Looks just like Yotam's!
Oh this looks like fun! I have never had savory ricotta pie; but I bet this is scrumptious.
ReplyDeleteThis looks so good! The thyme on top looks so fresh, I can imagine how fragrant it smells.
ReplyDeletethis looks wonderful and i bet it smells good too!
ReplyDeletethis is one of my favourite ricotta cheesecakes recipes, though I had a hard time wrapping my head around a savoury CC in the beginning...if I were to be honest your end result looks far more put together than mine ever do...(like your dyed eggs) :-)
ReplyDeleteLooks absolutely delish; Shirley would love it too. Have a great day.
ReplyDeleteOh...This ricotta cheese cake is looking scrumptious. This would probably be the best savory cake one can ever ask for.
ReplyDeleteThis looks absoluetly tasty! We love your photo too :)
ReplyDeleteCheers,
J+C
This does sound amazing. Something out of the ordinary to serve to guests.
ReplyDeleteOh I'm going to make this, love it!
ReplyDelete