SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 348.6
  • Total Fat: 25.4 g
  • Cholesterol: 50.8 mg
  • Sodium: 698.5 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 16.7 g

View full nutritional breakdown of Baked Ricotta with Roasted Pancetta & Tomatoes calories by ingredient
Report Inappropriate Recipe

Baked Ricotta with Roasted Pancetta & Tomatoes

Submitted by: IMELDASHOEQUEEN

Introduction

From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 6

Ingredients

    500g fresh ricotta (reduced fat)
    1 tsp each chopped dill, torn basil leaves & stripped thyme leaves
    23 small ripe tomatoes on the truss, cut into groups of 4
    cup extra virgin olive oil
    Sea salt to taste
    2 cloves garlic, sliced
    4-6 large basil leaves
    12 thin slices pancetta

Directions

Serves 6

Using a fork, gently mix ricotta with the dill, torn basil and thyme. Press into an oiled 17cm ring on a paper-lined roasting dish. Smooth top of ricotta with fingers. Fanbake at 170C for 40 minutes, then finish under the grill for 2-3 minutes only to brown. Allow to cool slightly before cutting into wedges to serve.

Meanwhile, gently mix tomatoes with oil, a dash of salt and the garlic. Make a bed of the large basil leaves in a roasting dish and arrange tomatoes on top, pouring all the oil mixture over them. Fanbake at 170C for 5 minutes then lay pancetta lives on top, basting with oil from pan. Cook for a further 5 minutes, then turn the pancetta ove4r and baste again. Cook for another 5 minutes.

Serve a wedge of baked ricotta on each plate, along with 4 tomatoes on the truss, 2 slives of pancetta dna ny pan juices from the tomatoes.

Number of Servings: 6

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






Great Stories from around the Web


Rate This Recipe