Rosemary-Baked Ricotta With Roasted Vegetables - cooking recipe

Ingredients

1 tsp fresh rosemary, chopped, plus extra to garnish
2 1/4 lb fresh ricotta, drained in a fine-mesh strainer for 2 hours
2 None eggs, separated
1 pinch dried chili flakes
1 bunch baby carrots, peeled, trimmed
6 None baby beets, trimmed, washed, halved
1 bunch purple baby carrots, peeled, trimmed
12 None baby zucchini
6 None baby bell peppers, deseeded, stems removed, halved
3 bulbs baby fennel, cut into wedges
1 None red onion, cut into wedges
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tsp Dijon mustard

Preparation

Preheat oven to 325\u00b0F. Grease and line base and sides of a 7 inch square loaf pan. Sprinkle rosemary over base.
Combine drained ricotta, egg yolks and chili flakes. Whisk egg whites to stiff peaks then fold into ricotta mixture. Transfer to prepared pan, smooth top and bake for 35-40 mins, until firm to touch and lightly golden. Let cool in pan.
Increase oven to 400\u00b0F. Line 2 baking trays with parchment paper.
Blanch orange carrots in boiling water for 3-4 mins. Set aside. Add beets and cook for 2 mins. Add purple carrots and cook for 3 mins. Drain. Arrange vegetables on prepared trays. Drizzle with 1 tbsp oil and toss to coat. Season. Roast for 25-30 mins, until vegetables are tender.
Meanwhile, heat balsamic vinegar in a small saucepan. Simmer for 2-3 mins, until vinegar reduces by 1/2 and becomes syrupy. Transfer to a small bowl. Whisk in remaining oil and mustard.
Invert baked ricotta onto a serving platter. Arrange vegetables around and scatter extra rosemary over top. Drizzle with balsamic dressing. Serve.