Basil ricotta with ratatouille

Basil ricotta with ratatouille

Enriched with basil, cheese and egg yolks, baked ricotta goes splendidly with an easy ratatouille of courgettes, aubergines and tomatoes.

Elements

Small meal For four individuals

for four baking dishes of approx. 1.5 dl

1 bunch of basil

250 g of cottage cheese

four tablespoons of grated cheese

1 litre of semi-fat cream

2 egg yolks

herb salt

200 g of zucchini

300 g of eggplant

2 teaspoons of tomato paste

four tablespoons of olive oil

somewhat water to moist

200 g of tomatoes

Find out how to proceed

Preparation:

approx. 35 minutes

Warm the oven to 180 ° C. Finely chop half of the basil and blend it with the ricotta, cheese, cream and egg yolks. Season with herb salt and distribute the mass within the baking dishes. Bake within the oven for approx. 15 minutes. In the meantime, lower the courgettes and aubergines into cubes. Fry the tomato paste within the oil, add the diced greens and fry them briefly. Moist with somewhat water, cowl with a lid and prepare dinner for about 5 minutes. Let it settle down. Reduce the tomatoes into small items and add them to the ratatouille. Season with salt to the herbs and add the remainder of the basil. Serve the ratatouille with scorching or chilly ricotta.

Helpful ideas

Basil, with its significantly recent and intense taste, is used to fragrance many dishes. Finely chop the leaves and never too thick stems and blend the mince with oil. Use this flavoured oil to taste egg and cottage cheese dishes. Even unfold on bread, basil oil provides a contact of recent and aromatic style. Warning: cowl the chopped basil effectively with oil and maintain it within the fridge for approx. 1 week. You may be interested to read about the cabbage pesto recipe/ beef salad bowl recipe/ Italian apple cake recipe/ rice puddings recipe/ mandarin marmalade recipe.

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