Not much to say about this one. The combination of fresh ingredients, the slightly hot flavour of the paprika potatoes, the fresh green lettuce, warm ricotta, tomatoes, fresh herbs. Do I really have to say more? It’s so good and I am happy to share it with you.

Roasted Ricotta Tomatoes.

Serves: 2
Source: Based on The Pioneer Woman Cooks

Ingredients:

6 medium tomatoes
12 tsp ricotta (one tsp for each tomato half)
1 bunch of basil, fresh
1 bunch of parsley, fresh
1 clove of garlic
Salt
Black pepper
2 tbsp breadcrumbs

Directions:

  1. Preheat the oven to 120°C.
  2. Cut the tomatoes in half lenghtways and scoop out the insides.
  3. Sprinkle the tomatoes with some salt and place them face down and a clean towel. That will help pulling some of the moisture out of the tomatoes.
  4. Chop basil, parsley and garlic finely.
  5. In a medium bowl, mix ricotta, basil and parsley thoroughly and season with salt and pepper.
  6. With a teaspoon fill the tomato halves with the ricotta mix.
  7. Put the breadcrumbs on a plate and dip the ricotta filled tomatoes face down into the crumbs.
  8. Place them on a baking sheet and bake for 20 minutes until golden brown. Serve with paprika potatoes and green lettuce.

Paprika Potatoes.

Serves: 2

Ingredients:

8 medium potatoes
1 tsp olive oil
1 tsp ground paprika
1 tsp parsley, dried
Salt
Black Pepper

Directions:

  1. Preheat oven to 180°C.
  2. Peel and quarter the potatoes.
  3. In a bowl mix olive oil, paprika poweder and dried parsley.
  4. Add potatoes and mix well so they are evenly coated. Season with salt and pepper.
  5. Place them on a baking sheet and bake for 20 minutes. Serve with roasted ricotta tomatoes and green lettuce.