After finding some beautiful fresh ricotta and not knowing what to do with so much of it,I found this recipe and tweaked it slightly and added my own touch. This is a perfect little spring dinner idea. The freshness of the ricotta mixed in with fresh green flavours is refreshing. You can make this and eat it warm or cold the next day for lunch.
Ingredients
2 cups of fresh ricotta
2 cups of grated zucchini
1 bunch of asparagus
2 shallots, finely chopped
3 tsp of feta cheese
1 shallot
1/4 lemon
1 organic egg, beaten
Drizzle of olive oil
Fresh basil
Freshly ground salt and pepper
Method
1. Preheat the oven to 150 degrees.
2. Butter or oil a medium sized baking dish.
3. Grate 2 cups of zucchini(roughly three large ones) and finely chop asparagus. Add to a large bowl.
4. Beat egg and add to the mixture.
5. Add a squeeze of lemon, fresh basil, salt and pepper and mix well.
5. Sprinkle feta cheese and gently fold in the ricotta cheese till well combined.
6. Place in an oven proof tray and spread evenly. Cook for about 40 minutes, you will know it's ready when you shake the tin and the middle barely moves. Serve with a side of salad.
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