Ricotta and spinach al Forno with Winter tomatoes

A simple and delicious lunch if ever there was. Sicilian know how to do many things with ricotta and this baked version is the prefect vessel for your favourite ingredients. I like spinach but you could use kale, fennel, asparagus or even prosciutto. Serve with delicious tomatoes on the side. In the colder months Raf or Camone are good.

Serves 2-3

250g ricotta, drained for an hour or so

3 eggs- beaten

500g baby spinach, washed

70g parmesan finely grated

Zest and juice ½ an unwaxed lemon

Pinch of cinnamon

Sea salt and black pepper

Extra virgin olive oil

250g seasonal tomatoes at room temperature, cores removed

Heat an oven to 180oc

Oil a medium size baking dish or line with baking parchment

Set a pan over. A medium heat and throw in the spinach leaves. Cook quickly in its own steam until just wilted. Drain and cool. Ensure you squeeze any excess water from the spinach with the back of a spoon or in your hands. Chop through with a knife.

Mix together the ricotta, eggs, spinach, lemon juice and zest, cinnamon and seasoning.

Pour the mix into the tin and cook for 25-30 minutes until lightly browned and puffed up.

Remove from the oven to cool for 10 minutes or so serve with the tomatoes, sliced, seasoned and drizzled with Olive oil.