Preheat your oven to 180°C and lightly butter an oven-proof pan or pie dish.
Crumble the ricotta into a mixing bowl or loosen it up with a fork. Add the grated parmesan, herbs, spices, garlic and parsley and stir through lightly. Season with salt and pepper.
Whisk together the cream and eggs until combined and add most of the mixture to the ricotta, keeping about 2 tablespoons back.
Spoon the ricotta mixture into the prepared dish and gently smooth the top. Using a pastry brush, brush with the remaining egg mixture. Bake for 25 minutes or until golden brown.
While the ricotta is baking, drizzle the tomatoes with olive oil and place under a hot grill or in a hot pan until blistered and charred but still firm.
Just before serving, drizzle the baked ricotta with some more olive oil. Serve with toasted sourdough or ciabatta, the charred vine tomatoes and Parma ham.
Preheat your oven to 180°C and lightly butter an oven-proof pan or pie dish.
Crumble the ricotta into a mixing bowl or loosen it up with a fork. Add the grated parmesan, herbs, spices, garlic and parsley and stir through lightly. Season with salt and pepper.
Whisk together the cream and eggs until combined and add most of the mixture to the ricotta, keeping about 2 tablespoons back.
Spoon the ricotta mixture into the prepared dish and gently smooth the top. Using a pastry brush, brush with the remaining egg mixture. Bake for 25 minutes or until golden brown.
While the ricotta is baking, drizzle the tomatoes with olive oil and place under a hot grill or in a hot pan until blistered and charred but still firm.
Just before serving, drizzle the baked ricotta with some more olive oil. Serve with toasted sourdough or ciabatta, the charred vine tomatoes and Parma ham.
Preheat your oven to 180°C and lightly butter an oven-proof pan or pie dish.
Crumble the ricotta into a mixing bowl or loosen it up with a fork. Add the grated parmesan, herbs, spices, garlic and parsley and stir through lightly. Season with salt and pepper.
Whisk together the cream and eggs until combined and add most of the mixture to the ricotta, keeping about 2 tablespoons back.
Spoon the ricotta mixture into the prepared dish and gently smooth the top. Using a pastry brush, brush with the remaining egg mixture. Bake for 25 minutes or until golden brown.
While the ricotta is baking, drizzle the tomatoes with olive oil and place under a hot grill or in a hot pan until blistered and charred but still firm.
Just before serving, drizzle the baked ricotta with some more olive oil. Serve with toasted sourdough or ciabatta, the charred vine tomatoes and Parma ham.
Preheat your oven to 180°C and lightly butter an oven-proof pan or pie dish.
Crumble the ricotta into a mixing bowl or loosen it up with a fork. Add the grated parmesan, herbs, spices, garlic and parsley and stir through lightly. Season with salt and pepper.
Whisk together the cream and eggs until combined and add most of the mixture to the ricotta, keeping about 2 tablespoons back.
Spoon the ricotta mixture into the prepared dish and gently smooth the top. Using a pastry brush, brush with the remaining egg mixture. Bake for 25 minutes or until golden brown.
While the ricotta is baking, drizzle the tomatoes with olive oil and place under a hot grill or in a hot pan until blistered and charred but still firm.
Just before serving, drizzle the baked ricotta with some more olive oil. Serve with toasted sourdough or ciabatta, the charred vine tomatoes and Parma ham.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
How can we (ahem) serve you today?
Looking for information on a specific product, or simply want to get in touch? Please complete the form below, and we’ll get back to you as soon as possible.
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your instant prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
Registering a NOMU account will ensure your future purchases are super easy and convenient, with faster checkout processes and a seamless shopping experience.
Plus, all new first-time NOMU shoppers get 10% OFF their first order when they create an account!
You’ve WON a
Please use the coupon code below to redeem your prize with your next order.
You’ve WON a
Please use the coupon code below to redeem your prize with your next order.
You’ve WON a
Please use the coupon code below to redeem your prize with your next order.
You’ve WON a
Please use the coupon code below to redeem your prize with your next order.
You’ve WON a
Please use the coupon code below to redeem your prize with your next order.