You are at work and you have a dinner to prepare? Do not panic, I will save your evening, or at least the starter. It is such a simple recipe that it seems impossible to be so tasty. With just a few ingredients and some cocottes to put in the oven. The rest comes by itself, and you might even enjoy the luxury of waiting for the end of the cooking time with a glass of good wine in your hand. I think you deserve it. This is a recipe inspired by Franklin & Marshall.
|Recipe. FOR 4 PEOPLE
200g (7 oz) dried tomatoes (or *tomatoes confit) + 200g (7 oz) ricotta + 20g (0.70 oz) pine nuts + 4 anchovy fillets, chopped + 4 large slices of bread + 2 cloves of garlic + olive oil + salt.
Preheat the oven to 180° C (356°F) C. Place the dried tomatoes in 4 cocottes, add the chopped anchovies and pine nuts. Add the ricotta cheese and bake for 15 minutes. Since the oven is on, I suggest you also prepare some Tuscan bread cut into slices, brush it with olive oil and salt. Put half a clove of garlic on each slice of bread and bake until it is lightly toasted. Smells good! Enjoy!
*for tomatoes confit:
10 Ripe tomatoes + 3 cloves garlic + 3 tablespoons sugar + extra-virgin olive oil + salt + pepper.
Peel the tomatoes (remove the seeds) and cut into wedges. Peel the garlic cloves and cut into thin slices (remove the soul, that is the bud at the center). Turn on the oven to 90°C/194 F. Put parchment paper on the baking tray, place the tomatoes, pour a little extra-virgin olive oil and sprinkle with sugar. Add salt and pepper. Bake for 2 hours and 30 minutes, turning the tomatoes half way through. Get them out of the oven and place on a wire rack to cool for 30 minutes. Now you can put them in an empty jar and then cover with olive oil. These tomatoes will last up to 7 days in the fridge. If you feel bad giving them to someone else, enjoy them with pasta, risotto or, why not, in a salad.