Nigella Baked Ricotta With Grilled Radicchio

This delicious Baked Ricotta with Grilled Radicchio is a simple yet flavorful dish that’s perfect for a light meal or appetizer. Creamy ricotta pairs beautifully with the smoky, slightly bitter grilled radicchio, making it a unique and tasty combination. With just a few fresh ingredients, you can easily create this dish in no time!

Ingredients Needed:

For the Baked Ricotta:

• 500 grams ricotta cheese (full-fat / whole milk)
• 2 large egg whites (lightly beaten)
• 1 tablespoon chopped fresh thyme
• zest of 1 unwaxed lemon
• Maldon sea salt flakes
• pepper
• 2 tablespoons olive oil

For the Radicchio:

• approx. 6 tablespoons olive oil
• 2 tablespoons chopped fresh thyme
• 1 large radicchio (cut into eighths lengthways)
• 1 lemon (to serve)

How To Make Baked Ricotta With Grilled Radicchio?

1. Preheat the Oven: Preheat your oven to gas mark 4 180°C.
2. Prepare the Ricotta Mixture: Mix the ricotta cheese with the beaten egg whites, then add most of the chopped thyme, lemon zest, and season with salt and pepper.
3. Prepare the Tin: Brush a 20cm Springform tin with olive oil. Pour the ricotta mixture into the tin, drizzle with more olive oil, and scatter the remaining thyme on top. The mixture should be spread thinly, not thick like a cake.
4. Bake: Place the tin on a baking sheet and bake for around 30 minutes. The ricotta will rise slightly and set dry on top but won’t turn golden like a cake.
5. Cool the Ricotta: Let the ricotta cool a little in the tin before removing it from the springform and transferring it to a plate. Allow it to cool further before cutting it into wedges.
6. Prepare the Radicchio: Preheat the grill. Mix the olive oil and thyme in a shallow bowl. Coat the radicchio slices in the herby oil.
7. Grill the Radicchio: Grill the radicchio for a few minutes, turning as necessary, until it is slightly wilted and golden at the edges.
8. Serve: Squeeze fresh lemon juice over the radicchio and serve it alongside the baked ricotta.

Recipe Tips:

• Use Full-Fat Ricotta: For a creamier texture and richer flavor, always use full-fat ricotta cheese in this recipe.
• Don’t Overmix the Ricotta: Mix the ricotta gently with the egg whites to keep the texture light and airy.
• Preheat the Grill: Make sure the grill is hot before you start cooking the radicchio to ensure it gets that perfect char and smoky flavor.
• Grill Radicchio Just Right: Grill the radicchio until it’s slightly wilted and golden at the edges, but don’t overdo it to avoid bitterness.
• Let the Ricotta Cool Before Cutting: Allow the baked ricotta to cool slightly before slicing so it holds its shape better and doesn’t crumble.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover baked ricotta to cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
• Reheat: Gently reheat the ricotta in a pan over low heat, stirring occasionally.

Nutrition Facts:

• Calories: 300 kcal
• Total Fat: 24g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 300mg
• Potassium: 200mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 20g

Try More Nigella  Lawson Recipes:

• Nigella Lemon Ricotta Cake Recipe​
• Nigella Spinach And Ricotta Cannelloni ​​Recipe
• Nigella​ Baked Peaches Recipe