CATEGORIES

Home > Dip > Salsa
Ricotta cakes with tomato & saffron salsa Recipes
Prep Time
N/A
Minutes
Total Time
N/A
Minutes
Makes
8
Servings
Basic Information Your Name:

Your Email:

Rating:

  
Feedback:
Feedback Sent
Recipe Name : Ricotta cakes with tomato & saffron salsa
Country : United States
Rating :
Category : Home > Dip > Salsa
Chef : Louise Pickford
Email Print SMS
INGREDIENTS


450g fresh ricotta
1/2 cup (50g) shredded parmesan
3 eggs, lightly beaten
1 bunch shallots, finely chopped
1 tsp chopped fresh thyme
Salt & freshly ground pepper
Baby rocket, to serve

Tomato & saffron salsa:
Pinch saffron strands
2 large ripe tomatoes, deseeded, finely chopped
1/3 cup (80ml) extra virgin olive oil
2 tsp white wine vinegar
1 tsp thyme leaves
DIRECTION


Preheat oven to 190C. Grease the base and sides of 8 x 1/2 cup (125ml) non-stick muffin pans.

Beat ricotta until smooth. Beat in the parmesan, eggs, shallots and thyme. Season. Spoon into pans and smooth the surface. Bake for 25 minutes or until set and golden. Set aside in pans for 5 minutes before turning them out.

Meanwhile, make the salsa. Soak the saffron strands in 2 tbs of boiling water for 5 minutes. Drain and place the strands in a bowl. Mix in the tomato, oil, vinegar and thyme.

Top ricotta cakes, while still warm, with some salsa and serve with rocket.
SOURCE:

http://www.taste.com.au/recipes/15773/ricotta+cakes+with+tomato+saffron+salsa