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- Oven-baked ricotta on fennel salad
Oven-baked ricotta on fennel salad
Nutrition facts per serving:
- Energy in kcal about 539
- Fat about 44g
- Carbohydrates about 21g
- Protein about 11g
This is needed
This is needed
for 2 people
Ricotta
- 250 g ricotta
- 3 sprigs thyme, leaves torn off
- 1 tbsp olive oil
Salad
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- 2 tbsp condimento bianco (white balsamic vinegar)
- 2 tbsp olive oil
- 0.5 tsp sea salt
- 1 orange, segmented
- 1 fennel, thinly sliced
- a little sea salt
- a little pepper
And that's how it's done
And that's how it's done
Ricotta
Place the ricotta in the dish, mix the oil and thyme, drizzle over the top.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove and place on a plate.
Salad
Mix the condimento, oil, salt and pepper in a bowl, add the fennel and orange segments, mix. Serve the salad with the ricotta, season with salt.
