Baked Ricotta with Lemon Dressing and Arugula
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
2
Description
Baked Ricotta with Lemon Dressing and Arugula
Ingredients
- Ricotta cheese - 7.9 oz
- Egg - 1 piece
- Lemon Zest - 1 tablespoon
- Lemon Juice - 1 tablespoon
- Canned Lemons - ½ piece
- Pitted olives - 4 pieces
- Arugula - 1.8 oz
- Toast - 4 pieces
Step by Step guide
Step 1
Preheat the oven to 150°C. Mix the ricotta with the egg and lemon zest, and add salt.
Step 2
Grease 2 baking pots with olive oil and fill them with the ricotta (do not pack too tightly). Bake for 35 minutes until firm.
Step 3
Pour the lemon juice into a bowl. Remove the pulp from the canned lemon and discard.
Step 4
Chop the peel and mix it with the lemon juice, salt, and olives; add olive oil to achieve a dressing consistency.
Step 5
Add the arugula to the bowl and mix with the dressing. Transfer the baked ricotta to 2 plates, sprinkle with the prepared dressing, drizzle with the dressing, and serve with bread or toast.
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