Sanctuary from The Mad World
Ask not what you can do for your country. Ask what's for lunch. - Orson Welles

Servings:for four

Another great one from Marie Claire: Breakfast. It’s really delicious and I kid you not. The sourish dried tomatoes is tempered by the creamy yet light ricotta, its texture resembling the delicate silken Japanese tofu. Pungent flat parsley and fresh lemon are middle notes, sharp raw garlic the base.

I served this with crusty ciabatta and some greens. A glass of perfectly chilled Sauvignon Blanc would be very welcomed.

Ingredients:
1 lb ricotta cheese
crusty bread, to serve

Dressing:
2 tbsp olive oil (or use the oil from the sun-dried tomatoes’ jar).
1 clove garlic, finely chopped
zest of 1 lemon
2 tbsp lemon juice
1 tbsp balsamic vinegar
1/2 cup olive oil
1 cup sun-dried tomatoes, roughly chopped
4 tbsp chopped italian parsley

Directions:
Lightly grease and line four 1/2 cup ramekins with plastic wrap. Divide the ricotta between molds and press firmly. Cover with plastic wrap and refrigerate for 2 hours. I use ricotta-in-cups so I skip this step.

Preheat the oven to 210 degrees celsius. Un-mold the ricotta onto a baking sheet lined with baking paper, and bake for 20 minutes, or until golden.

Make the dressing by combining all the ingredients in a bowl. It’s better to make it early so that the flavours are allowed to meld.

Place each baked ricotta onto a plate and pour a little of the dressing over each one. Serve immediately.