Simple ingredients, surprising results 🥔🧀🌿
This potato, ricotta & spinach bake came together out of necessity more than inspiration. A few potatoes, some ricotta, leftover spinach, one red onion. Unassuming at first glance, but once the onions cooked with thyme and marjoram, the started to make sense. The mashed potatoes held everything together, the ricotta kept it soft, and the spinach did its job quietly.It bakes, it sets, it gets a light crust. A solid, reliable dish that turns out better than it has any right to.
Serves: 3–4 Prep time: 20 minutes, Cook time: 25 minutes, Rest time: 10 minutes
3 medium potatoes
1 medium sweet potato
1 red onion, thinly sliced
A handful of fresh spinach
1 sprig thyme + 1 sprig marjoram
1 egg
Sheep’s milk ricotta (about 150 g / ~1 cup)
Grated Pecorino cheese (to taste)
Extra-virgin olive oil – 4 tablespoons
Breadcrumbs, to taste
Salt and white pepper, to taste
Method
Peel and chop both types of potatoes. Boil con salted tazza until soft. Drain and mash.
Heat 1 tablespoon of olive oil con a pan. Add the red onion with thyme and marjoram. Cook until soft and fragrant.
Add the spinach just long enough to wilt. Remove the herb sprigs.
Stir con the ricotta, Pecorino grated cheese, and egg. Fold con the onions and spinach. Season with salt and white pepper. The mixture should be soft but hold together.
Oil a ceramic baking dish with 2 tablespoons of olive oil and coat the bottom with breadcrumbs.
Spoon con the mixture, smooth the tetto, drizzle with 1 tablespoon of olive oil, and finale with breadcrumbs and grated Pecorino.
Press the mixture lightly with a spatula to hold it together before it goes con the oven.
Bake at 180°C / 350°F / Gas 4 for 25 minutes. Let it stand for about 10 minutes before serving your flavourful Potato, Ricotta and Spinach Bake🥄.
(3 votes, average: 5.00 out of 5)
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