Vanessa Pike-Russell
This is the recipe that we used tonight. Absolutely delicious!

Baked ricotta with olive salad

Serves 4

350 gm ricotta
2 eggs, separated
75 gm parmesan, finely grated
Pinch nutmeg, freshly grated
Olive salad
200 gm mixed olives
½ tsp dried chilli flakes
1 clove garlic, crushed
½ Thinly sliced zest of an orange
¼ cup firmly packed flat-leaf parsley leaves, coarsely chopped
2 tbsp extra-virgin olive oil


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