Monday, 7 September 2009

Herb Ricotta Bites

This is a very easy and simple snack/antipasto for an impressive result. A well esteemed friend of ours passed on this recipe to us, according to her this is a very antique Roman recipe, she translated it from a Latin text!
The dose of course can be multiplied as this would also make a great party nibble!!

fresh bayleaves (10-12 circa) or sage leaves (20 + or -)
1 tub (250g/8 oz) ricotta
about 50-60g freshly ground parmigiano, pecorino or grana padano
1 large tablespoon (heaped) of flour
1 tsp baking powder
dash of pepper

Rinse clean the herbs, pat dry.

Mix well the rest of ingredients in a bowl.

Arrange the leaves on a baking tray, and on each leaf drop a spoonful of the mixture, roughly making the shape to match the form of the leaves, in about 1cm thickness. Bake at 180°C about 12-15 minutes, or until golden.

Note: leaves are to be peeled off when they are eaten. In case of sage leaves though (which are much more tender than bayleaves), some people would happily eat them without any harm!


  1. Looks good Licia...and I just made a pound and half of ricotta today..Beth

  2. oooh, it must be so good made with a fresh homemade ricotta!! Go Beth! :-D