At moody Sydney wine bar Bar Morris, head chef Rosy Scatigna’s menu is lined with dishes she’d serve at her dream dinner party. They’re heavily influenced by her native Italy – in particular the southern region of Puglia, where she grew up – and where tomatoes, olive oil and great cheeses are staples. Just like in this ricotta dish, the hallmarks of Scatigna’s cooking are quality produce and twists on tradition.
“This dish exudes the sublime richness of ricotta infornata, a Sicilian baked ricotta,” Scatigna tells Broadsheet. “It is a hosting dream, requiring minimal effort while delivering a sensational impact on your dinner guests. It draws inspiration from the timeless harmony of cheese and honey. The richness of the cheese meets the boldness of honey, and the kick of the chilli adds an unforgettable twist.”
Scatigna suggests pairing the dish with bruschetta, or simply with dinner rolls; the creamy ricotta is also the perfect foil to rich slices of prosciutto.
“The versatility of the dish is unparalleled – enjoy it with a chilled beer for a casual gathering, or elevate the experience with a perfectly paired chilled red or mineral white wine,” she says.
Bar Morris’s baked ricotta
Serves 6
Preparation time: 30 minutes, plus 4 hours resting
Cooking time: 25 minutes
Ingredients
500g high-quality ricotta (sheep or buffalo milk is recommended)
Sea salt and freshly ground black pepper, to taste
Olive oil, for drizzling
Honey and lemon dressing
2 red chillies, seeds removed, chopped
2 green chillies, seeds removed, chopped
150ml extra virgin olive oil
30ml lemon juice
20g acacia honey
Flaked salt, to taste
Method
In a medium bowl, beat the ricotta with salt and black pepper. Spoon into an oven-safe baking dish and bake uncovered for 25 minutes at 220°C.
Remove from the oven and drizzle with a little olive oil. Rest for up to four hours.
To make the dressing, mix the chillies with extra virgin olive oil, lemon juice, honey and flaked salt.
To serve, drizzle the ricotta with the honey dressing.
