Layered ricotta torte

Recipe from: 12/1/2004 12:00:00 AM

Ingredients 11
Servings 8
Time 15 minutes

Ingredients

  • 15
    ml
    olive oil
  • 2
    red peppers sliced
  • 2
    yellow peppers, sliced
  • 1
    bunch spring onions, sliced on the slant
  • 60
    g
    basil
  • 1.25
    Litres
    fresh ricotta cheese
  • 10
    ml
    chilli flakes
  • 65
    ml
    each chives and Italian parsley
  • 5
    extra-large, free-range egg whites
  • salt and milled pepper
  • 60
    g
    rocket
 

Method

about 30 minutes
 
FILLING
Heat olive oil in a pan and sauté peppers for five minutes.
Add spring onions and cook for a minute. Season well.
Mix ricotta, chilli flakes and herbs.
Whisk egg whites until soft peaks form and gently fold into cheese mixture.
Pour half the mixture into a 24 cm diameter cake tin or an ovenproof dish coated with olive oil.
Top with half the mixture and repeat, ending with a layer of ricotta.
Drizzle with a little olive oil and bake in a preheated 180 °C oven for 20 minutes.
Flash grill to brown if desired.
Allow to cool, top with rocket and slice.

NUTRITION PER PORTION
Energy 1 316 kJ, Carbohydrates 11 g, Protein 22 g, Fat 19 g

 

Read more on: bake  |  dairy
 

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