Baked Truffle Ricotta
Inroduction
About this Recipe
By: Sheridan Rogers
Now that we are growing our own truffles in Australia, it’s time to start making use of some of the value-added products available on our deli shelves such as truffle salt and truffle oil. Check the online stores at The Truffle & Wine Co, Manjimup, W.A. or Perigord Truffles of Tasmania for Aussie truffle salt and truffle oil. Australian Truffles are grown throughout the year and form in late summer, maturing throughout autumn for a winter harvest; fresh ones are mainly ready to be eaten between June and August. This delicious simple baked ricotta is easy to make and good to serve with drinks or for lunch with crusty bread and a fresh leaf salad.
Ingredients
- truffle oil 2 tablespoons
- fresh ricotta 500g, drained if wet
- freshly grated parmesan 70g
- free range or organic eggs 3, at room temperature
- truffle sea salt 1 teaspoon
- picked fresh thyme leaves 1 teaspoon
- extra thyme leaves for the top (or a few sprigs fresh thyme)
- extra truffle oil for brushing and drizzling
Serves 4 – 6 Preheat oven to 160deg. Line 18cm – 20cm cake tin with non-stick baking paper and brush with truffle oil. Cream together the ricotta, parmesan, eggs, truffle salt, truffle oil and fresh thyme leaves. Drizzle a little extra truffle oil over top and scatter over some more thyme leaves. Spoon the mixture into the tin. Bake for 45 minutes – it will puff up but will settle as it cools. Turn out while warm, then cool, cover and refrigerate. To serve, return to room temperature and cut into wedges.