Appetisers / Recipes


  • 1kg fresh ricotta
  • Olive oil, to grease
  • 1/4 cup chopped parsely
  • 4 big red chillies, deseeded and finely choped
  • 2 garlic cloves, crushed
  • 3 eggs, lightly beaten
  • Salt and Pepper


  1. Place ricotta in a fine sieve over a large bowl. Cover with plastic wrap and place in fridge for 4-6 hours to drain.
  2. Preheat oven to 170 degrees. Line cake tin with baking paper.
  3. Combine all ingredients in a large bowl. Spoon mixture into tin and smooth surface. Bake for one hour or until golden and firm.
  4. Serve with semi dried tomatoes, olives, pesto, prosciutto and bread.

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