Savoury ricotta snacks
Based on this recipe – I changed enough that it seemed worth writing down with my revisions. Turns out worcestershire sauce has a bit more carbohydrate than the balsamic vinegar that the recipe called for (3.3 g vs. 2.7 g per tablespoon) but I don’t have it in the house anyway. I do have black vinegar (a Chinese vinegar), which can also be a good substitute for balsamic or worcestershire sauce – myfitnesspal says it has 0.5 carbs per tablespoon.
These were great hot and very good eaten cold.
12 oz fresh ricotta cheese
1 medium onion, finely chopped
2 tablespoons oil
1 1/2 tablespoons worcestershire sauce
1/2 cup parmesan cheese, grated or 1/2 cup sharp cheddar cheese (I used a mixture0
black pepper and salt to taste
5 oil-packed sundried tomatoes, sliced
6 kalamata olives, pitted and sliced
6 cloves roasted garlic, sliced
2 large eggs, beaten
Set oven at 300 deg F/150 deg Celsius.
Put the ricotta in a bowl, and break up lumps with a fork until you have a crumbly mixture.
Fry the chopped onion in a little oil over high heat, stirring. When the onion bits have softened a little and just start to catch, add the worcestershire sauce. Stir well and fry a little longer, then take off the heat. The worcestershire sauce should cook away, leaving just the flavour.
Add the grated Parmesan, olives, sundried tomatoes, and roasted garlic to the ricotta, and mix well by turning over and over.
Add the fried onion. Taste the mixture and season with pepper and salt to taste.
Beat the eggs and add them to the ricotta mixture.
Drop the mixture by heaped tablespoons on a baking sheet.
Bake the patties for about 17 – 20 minutes, until edges are brown and tops start to colour.
Serve hot or cooled, not chilled. Handy for a quick snack with tea.