Potato, carrot, and ricotta casserole, oven-baked of course! Ricotta because fresh mozzarella is not always suitable, and it’s nice to vary in the kitchen. In fact, I thought of using ricotta for many reasons. Surely it should be eaten hot so that the mozzarella melts, but often this is not always possible, so I thought of replacing the filling of the potato and carrot casserole with ricotta. Even cold, it’s delicious.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 potatoes
- 4 carrots
- 1.4 oz butter
- 1 egg
- 1.8 oz Parmigiano Reggiano DOP
- to taste salt
- 10.5 oz sheep ricotta
- 1.1 oz breadcrumbs
- 1 tbsp extra virgin olive oil
- to taste chopped parsley
Tools
- Potato Masher
- Pot
- Baking Tray
- Cocotte
Preparation
Boil the carrots and potatoes for 15 minutes.
Using the potato masher, mash the vegetables into a puree.
Add all the ingredients except for the ricotta and butter to the carrots and potatoes.
Divide the carrot and potato puree in two and spread one part in a baking dish with butter and breadcrumbs, distribute the ricotta in the center, and cover with the rest.
Sprinkle with breadcrumbs and bake for 30 minutes at 356°F
You can make a single baking dish, or use two clay oven dishes as I did.
The potato, carrot, and ricotta casserole is ready!
