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Baked ricotta & cannellini beans

Baked ricotta & cannellini beans

By Ethan Makhoul
5’ Prep time
25’ Cook time
30’ Total time
504 Calories
2 Serving

Summary

Baking ricotta enhances its delicate flavour and gives it a light, airy and mousse-like texture.
Ethan Makhoul 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Invert the whole ricotta into the centre of a shallow baking dish or roasting tin and tap firmly to release. Season, then spread with the garlic. Scatter with the chopped lemon thyme and sprinkle with the cayenne. Drizzle with 1 tsp oil and bake for 10 minutes.
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Step 2

Meanwhile, heat the remaining oil in a frying pan and gently fry the shallots for 8 minutes or until deep golden. Lift out ½ and set aside. Add the cannellini beans and their water to the pan, plus the stock, then bring to the boil. Simmer for about 5 minutes until the juice has thickened. Spoon around the ricotta and bake for 10 minutes.
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Step 3

Combine the tomatoes with the smoked tomato paste, then spoon over the beans, stirring lightly. Place the reserved shallots on top and return to the oven for a further 5 minutes. Scatter with a few more thyme sprigs and serve with a leafy salad.

Ingredient

  • Vegetable stock
    Vegetable stock
    150 mls
  • Garlic
    Garlic
    2 clove/s
  • Echalion shallots
    Echalion shallots
    3
  • Essential cherry tomatoes
    Essential cherry tomatoes
    150 grams
  • Essential olive oil
    Essential olive oil
    1 tbsp
  • Essential cannellini beans
    Essential cannellini beans
    400 grams
  • Lemon thyme
    Lemon thyme
    6 sprig/s
  • Cayenne pepper
    Cayenne pepper
    1 pinch
  • Cooks' ingredients smoked tomato paste
    Cooks' ingredients smoked tomato paste
    2 tbsp
  • Essential ricotta
    Essential ricotta
    250 grams
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