Oven-baked ricotta on fennel salad

Oven-baked ricotta on fennel salad

Total: 35 Min. | Active: 15 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 539 kcal
, Fat: 44 g
, Carbohydrate: 21 g
, Protein: 11 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g ricotta
3 sprigs thyme, leaves torn off
1 tbsp olive oil


2 tbsp condimento bianco (white balsamic vinegar)
2 tbsp olive oil
½ tsp Fine Food Sel au Piment d'Espelette
a little pepper
1 fennel, thinly sliced
1 orange, segmented
a little Fine Food Sel au Piment d'Espelette
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How it's done

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Place the ricotta in the dish, mix the oil and thyme, drizzle over the top.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove and place on a plate.


Mix the condimento, oil, salt and pepper in a bowl, add the fennel and orange segments, mix. Serve the salad with the ricotta, season with salt.

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