baked buffalo ricotta with chilli

ricotta di bufala con peperoncini al forno

Serve warm with bruschetta and sliced ripe tomatoes.

for 6

6 small dried red chillies, crumbled

2 large fresh red chillies

2 whole × 250 g buffalo ricotta cheeses

olive oil

2 tablespoons dried wild oregano

Maldon salt and freshly ground black pepper

2 tablespoons fresh marjoram leaves

extra virgin olive oil

Preheat the oven to 220°C/425°F/Gas 7. Lightly brush with olive oil an ovenproof dish that will hold the whole ricotta.

Place the cheese in the dish. Generously scatter over the dried chilli, dried oregano, salt and pepper and drizzle with olive oil. Place in the hot oven and bake until the ricotta is lightly brown and feels solid when touched, about 10–15 minutes.

Split the fresh chillies in half and scoop out and discard the seeds. Finely chop the flesh, place in a small bowl and season. Separately chop the marjoram leaves. Add to the chilli, then cover with extra virgin olive oil.

Serve the warm baked ricottas with the chilli sauce spooned over.