I love baked ricotta, but not the bastardized versions blended with eggs and herbs I have seen for sale. I do not know where these originated – not in Italy and definitely not Sicily!
I like to make the authentic, baked ricotta – unadulterated, white and fresh tasting in the centre, with a golden-brown crust. I particularly like it as a first course accompanied by a tomato salad and presented as a light meal.
Purchase the solid ricotta, in Australia usually sold by weight from four kilo shapes . The creamy variety sold in plastic tubs is not suitable.
In Sicily the ricotta is drained (on a rack overnight in the fridge) and just rubbed with salt and baked slowly uncovered until it becomes a dark golden colour. Sometimes, olive oil is rubbed over the ricotta before the salt is added, but not always. I also like to add a few herbs for flavour at the bottom of the ricotta while it is cooking and sometimes pepper (or red chili flakes) but this is not strictly traditional.
ricotta, fresh and a solid piece
extra virgin olive oil, to coat the ricotta
herbs:¼-½ cup dried oregano, enough to sprinkle as a covering and on the bottom
fresh rosemary and/or bay leaves (optional) placed under the ricotta
black pepper, ¼-½ cup or dried red chili flakes, 1 teaspoon (optional)
salt (flakes or coarse), to sprinkle on top.
The following cooking time is for a piece of ricotta weighing about 1 kilo.
Pre heat your oven to 180 C.
Oil the bottom of a baking tray, place a sprinkling of freshly ground black pepper, and oregano (also the bay leaves and/or rosemary if you wish to include these).
Place the lump of ricotta (or wheel) on top of the flavourings.
Oil, the ricotta lightly – use your hands to coat it.
Sprinkle with the salt (I use flakes) and oregano – use your hands to ensure that it is well seasoned.
Cover with foil and bake in a 180 C for 15 minutes .Remove the foil and bake uncovered until the it has just begun to turn golden brown – it may take about 40 minutes or more, depending on the size.
Allow to cool before eating.
Cover with foil – this dish will keep well in the fridge for 3 days. A perfect dish to prepare well ahead of time.
In a restaurant in Syracuse I was presented with warm baked ricotta sprinkled with a coating of toasted pistachio nuts.
To make this version, rub the ricotta with olive oil and a little salt. Add the nuts in the last 20 minutes of cooking.
It can also double up as a dessert if dribbled with honey.