Ricotta al forno
Ingredients
- 20 pods fresh peas, podded
- 100g broad bean pods
- butter, for greasing
- 150g freshly grated parmesan
- 2 large handfuls of basil leaves
- a large handful of mint leaves
- a handful of flat-leaf parsley leaves
- 100ml double cream
- 500g fresh ricotta
- 2 free-range eggs
- freshly ground black pepper
- 12 black olives, pitted and roughly chopped
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