Ricotta al forno from River Cafe 30 (page 31) by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli
- basil
- Parmesan cheese
- double cream
- mint
- parsley
- ricotta di bufala cheese
- pitted black olives
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
