This carrot, lemon and thyme galette is derived from the Butternut, orange and sage galette from Yotam Ottolenghi “Flavour” book. The later recipe is widely available online, a link which has the original photography is HERE.
When I made the original recipe the galette was not given an ovation by the younger generation, so I pastry of this recipe. This carrot galette Ottolenghi inspired version is quite delicious.
Note that the dought is excellent and can be used for other galettes.
Ingredients:
Pastry:
100 g of plain flour
30 g whole-wheat flour (else use plain flour)
20 g of dry polenta and 1/4 cup of water
1 1/2 tsp of sugar
3/4 tsp flaked sea salt
1/4 tsp black pepper
20 mL olive oil
80 g unsalted butter, fridge cold and cut into 1.5 cm cubes
60 mL ice-cold water
Galette filling:
4 large carrots, peeled and cut into 5 mm rounds
2 tbsp of olive oil
a few sprigs of thyme
One head of garlic (keep the skins on), top fifth cut off to just expose the cloves
1 large shallot or a couple of smaller ones (160g), skin on
1/2 lemon juice and half the juice of an orange (omit the orange and replace by water if you don’t have any)
30 mL maple syrup
125 g of mascarpone
1 small egg beaten
salt, pepper, thyme
Method:
Pastry
Mix together both flours, the polenta and water, sugar, salt, pepper and olive oil in a large bowl.
Add the butter and incorporate by lightly squashing each cube between your fingers. Don’t over-work; you want chunks throughout the dough. Add the water and use your hands to gather the dough together — it will be quite sticky. Transfer to a well-floured work surface and roll into a 28 x 18 cm rectangle, dusting the rolling pin, surface, and pastry as you go.
Fold the longer ends toward each other so they meet at the centre and roll out once. Fold the shorter ends the same way, roll out once, then fold in half to make a square.
Form the dough into a 14 cm wide circle, wrap tightly with plastic wrap, and refrigerate for 30 minutes.
Galette
Preheat the oven to 220°C fan-forced. Line one large baking sheet with parchment paper. Toss the carrots with the 2 tbsp olive oil, 1 tbsp of thyme, 1 tsp salt, and plenty of pepper. Spread out on the prepared baking sheet.
Drizzle the garlic head and shallot with a little oil, wrap individually in aluminum foil, and add to the sheet. Roast the carrots for 25 minutes, or until golden brown, and remove from the oven. Continue to roast the garlic and shallot for 15 minutes more, then set aside. When cool enough to handle, squeeze the garlic and shallot from their papery skins and finely chop.
Decrease the oven temperature to 200°C. Line a baking sheet with baking paper. Transfer the dough to a well-floured surface and roll out to a 12-inch (30 cm) circle, dusting your rolling pin as you go. Gently lift the dough onto the prepared baking sheet and refrigerate for 30 minutes.
Put the orange juice, lemon juice and maple syrup into a small saucepan on medium- high heat and cook for about 10 minutes, or until the liquid reduces to the consistency of a thickened, sticky maple syrup.
Put the mascarpone into a bowl. Extract the cooked shallot and cooked garlic from their shells, add lemon zest and a few drops of lemon juice. Season with a pinch of salt and plenty of pepper and stir everything together well.
Spread the mascarpone mixture over the dough, leaving a 4 cm rim around the edge. Cover with the carrots, then drizzle with the syrup. Fold the pastry up and over the vegetables, brush the pastry with the egg, and bake for 30 minutes, until golden brown. Let cool for 20 minutes, then scatter with a bit of thyme before serving.
I call this pumpkin soup light because I include a zuchini in it which lightens the texture and the taste. It makes for a warm dish, comforting but not as heavy as many pumpkin soups can be.
Note that I do not use stocks in my soups. I find the taste of the vegetables sufficient to provide a great flavour. If you want to use stock, I would advise to choose one which only includes natural ingredients. You will also need to decrease the salt you add in.
Serves 4
Ingredients:
1/2 a butternut pumpkin
1 medium size brown onion
1 zucchini
salt and pepper
1/2 cup (125 mL) of cream.
Bread, olive oil, cracked pepper and/or parmesan cheese to serve
Method:
Peel and slice the onion, brown the onion in the saucepan with a little olive oil for a few minutes.
In the meanwhile, peel the zucchini and cut roughtly, peel and seed the pumpkin.
Place both pumpkin and zucchini to the saucepan. Add just enough water to the saucepan to cover. Also add one teaspoon of rock saltSimmer until the pumkin is soft (use a small pointed knive to test).
Use a stick blender (or a mixer) to mix the soup. Add the cream.
Serve your pumpkin soup with a piece of bread and as wished a drop of olice oil,cracked pepper and/or shaved parmesan.
This italian pine mushrooms and greens peolee is quick and simple. It combines great flavours and texture. A pity the mushrooms season is short. A poelee is a French word that is probably not used much in the world of cooking downunder. It is a sauteed dish. The word sauteed being another french cooking world. In brief, this dish is made in a frypan and is designed to be done reasonably quickly and bring together a range of flavours.
Italian mushrooms can be found around Sydney between late February and late March. The season may vary with the weather. Pine forests in the area of the Blue Mountains and Southern Highlands are renowed for it. I was inited years ago to go on a foraging expedition, it was a great discooery, finally a mushroom foraging that did not see me frustrated because I could not see them. Those are bright, orange, big and normally quite plentyful. See that recent press article if you want to know more. You an find the mushroom at your local fruit&vegetable store sometimes during the season. I found it twice at Harris Farm this season.
Here I did it with what was available in the fridge and served them with a grilled pork chop. Combinations are plenty.
Serves 4
Ingredients:
4 large pine mushrooms
1 head of broccoli
2 cups of peas (I used frozen ones)
3 garlic cloves
5 chestnuts
20 g of butter
Method:
Cut a incision through the chestnuts shell and place them in a low baking dish in the oven (220 deg) or under the grill until the shell is quite dark and a pointy knife inserted in the cut makes its way easily though the chestnut (about 15 minutes). Once cooked, remove from the oven/grill and peel.
Steam the head of brocoli until the heads are just tender. Remove from the steamer, cut the heads off and set aside. Slice the stem in half to allow it to cook through and return the pieces of stem to the steamer. Cook until tender.
For the mushroom, wash gently under fresh water. Cut the bottom of the mushroom foot if a bit old. then slice lengthway about 7 mm thick.
Mel the butter in the frypan, add crushed garlic and mushrooms, season with salt and blak pepper. Allow to cook at mid-heat. Do not stir too frequently. Cover with a lid. When the mushrooms are half tender, add the peas and cook for another couple minutes, then add the brocoli, reduce the heat to low. Check for seasonning. You shouldn’t have much liquid at the bottom of the fry-pan, if you do, remove the lid and let evaporate. Before serving add the chestnut broken into pieces.
You can serve the poelee with an omelette, a pork chop or a white fish filet.
Poelee of italian pine mushrooms, peas and brocolis, here served with grilled pork chops
Ready, steady, go! Dinner on the table in less than half an hour with those ricotta gnocchis. All you will need is ricotta, a bit of flour and some parmesan or similar cheese. The method is super easy and you can also get help from others, children included. The recipe is fun. In this recipe, I serve them with roasted vegetables. The recipe is inspired from one found on Delicious.
This quantity serves easily 4 people (you could extend it to five).
Ingredients:
For the roasted vegetables:
Tip: here you need to adapt to what you have in your fridge, so don’t hesitate to swap around.
1 or 2 capsicums
1 onion (red or brown)
2 tomatoes cut in quarters or one punnet of cherry tomatoes
1/3 aubergine (eggplant) cut in cubes
2 tablespoons of olive oil
6 garlic cloves unwrapped
For the gnocchi:
500 g of firm ricotta
50 g of grated parmesan (or similar)
80 g of plain flour
To serve (optional) baby bocconcini (or small pieces of mozzarella cheese), a little olive oil, fresh basil or fresh thyme.
Method:
Preheat the oven to 250°C. Peel onions, capsicums, remove seeds, cut in 1 cm thick wedges, and place on the roasting tray. Add garlic, tomatoes, and other prepared vegetables. Add the olive oil. Toss. Crack salt on top. Roast for 10 minutes or until just cooked (then remove from the oven and set aside – keep the oven on).
In a large bowl, combine the ricotta, flour and parmesan. Make a ball. If the ball breaks add a few spoons of water until consistent, if it is too sticky, add a little flour. Divide the ball into four.
Working on a lightly floured kitchen bench, roll each in a long 1-1.5 cm thick log (Tip: a bit like when you made clay pots at high school from rolled clay if you ever did that). Cut each roll every two centimetres.
Boil water in a large saucepan. When the water is boiling add half of the ricotta gnocchi. They will fall at the bottom. With a slotted spoon, remove them from the water as soon as they come up floating to the top and place them over the vegetables.
When all the gnocchis are cooked and placed on the vegetable. Add the fresh thyme, bocconcini/mozzarella, a filet of olive soil and place back in the oven until slightly golden. Remove the ricotta gnocchi from the oven. If using fresh basil rather than thyme, add the basil leaves. Serve.
Oeuf cocottes, what a classic! But you kow what, it is part of these classic dish you forget for quite some times, even possibly some years and then somehow you think of them and they are so good! No nostalgia here, just simple ingredients put together. Beautiful. Healthy. Vegetarian and full of protein. Gluten free. What else? Ah! Easy to make!
Ingredients:
You will need one leek for 2 persons for the size of the ramequin dish
Left one for a main, right one for an entree
on the photo. Don’t worry if you cook too much leek, you can always use them in another serie of oeuf cocotte or in a quiche, in a vegetable tarte or served with a nice fish fillet.
About 15 g of butter for 2 person, up to 40 g if doing for 6 people.
1 egg per peron (freerange)
2 tablespoons of cream /person
salt, pepper, pinch of nutmeg or of cumin
Optional: 1 baby boccocini per person or a little grated parmesan
Sourdough bread to serve
Method:
Remove any external leaf of the leek if old and brown. You may not have to remove any, up to 2 leaves maximum. Trim the top end bit if not from your garden.
On a chopping board, using a large knive to cut 2 cm pieces using the whole leek. The darker part of the leek will need cleaning, it is not necessary for the lower hite part. Once the pieces are cut, place in water then in a salad spinner and drain of its water.
In a heavy bottom fry-pan, melt the butter and add the leek. Cover and allow to cook slowly until melted and cooked. Add salt and pepper. if it sticks or tends to burn, bring the heat further down and add 1/4 cup of water maximum just to rehydrate the whole mix.
Fill each ramequin 2/3 full with leek. Add 2 tablespoon of cream to each, the pinch of nutmeg or ground cumin if using. Gently break the egg over the leek and add the cheese.
Bake in the oven on 180°C for 5 minutes or until the egg white is just cooked (it will be all white and no longer transparent). The yolk should then still be runny. Remove from the oven and serve with fresh or toasted sourdough bread.
1 block of puff pastry – butter prefered, to roll 25×25 cm , about 3 mm thick
2 small fennels, top trimmed
50 g salted butter
One glass dry white wine
Fresh herbs and red pepper corns
Honey
2 tbsp balsamic vinegar
Method:
Cut the fennels in two. Heat up a thick bottom frypan, melt the butter and allow to slowly cook, covered.
After 10 minutes, add one glass of white wine, a good pinch of rock salt and further cooked for up to minutes. It should be almost cooked through, still a little firm on top. A caramelisation is made at the end by adding a splash of balsamic vinegar to the frypan and reducing it.
Place some goat cheese on a square of puff pastry, then one fennel on each tartlet, fresh herbs, red pepercorns and a dash of runny honey. Use some melted butter to brush the exposed pastry. Bake for 15-20 minutes.
How to get that amazing pizza at home? The secrets of a good pizza are many but they are simple and accessible to anybody. I stumbled on them through trial and errors and input from different people, including my brother or a previous flatmate. Now I think we have nailed it! I say we, because my two daughters are now in charge of the topping and are getting pretty good at it.
We do pizzas regularly, maybe a few times per month. A pity I don’t take more photos or them, the ones last weekend were amazing! My children invariably ask for the Hawaiian pizza (ham, cheese, pineapple). Not my favourite! The “grown up” pizza is different depending what we have in the fridge: a salami pizza, a three cheese pizza, a vegetarian pizza and even a tahini based with spices mince pizza.
A variation of the traditional Hawaiian pizza, swapping ham for sausages
Here are my secrets, I expend on each further down:
The dough: keep it thin and simple
The order of the ingredient: cheese does not go on top but directly above the tomato sauce
The quality of the ingredients: good quality ingredients and please no tin food (exception of the pineapples pieces!), use fresh food!
Limit the amount of main ingredients: there should be up to 3 key ingredients above the cheese layer, no more. See the list below
The use of a hot oven and pizza tray or pizza stone: make sure your oven is super hot, same for the pizza tray. I use these large aluminium pizza tray (less than $10 each at hospitality stores, same as in pizza shops), they do a great job and are easy to handle. I prepare the pizza on baking paper which when ready I slide onto the hot tray.
Here we go in more details.
Secret No 1: the dough
Making your own dough at home is not hard nor does it require hard labour. Feel free to use a food mixer (dough hook) but if you are making just one pizza, your food mixer may be too big for the small amount of dough. For pizza, I don’t mind doing it by hand from the start.
Preparing the dough
A very large pizza (or 2 medium) will need 250 g plain flour (bakers flour if you have some), 150 g of warm water, 1/2 sachet of dry yeast (4 g), a good pinch of salt, 1/2 tsp of honey, a drop of olive oil.
Note here that honey and olive oil are not strictly necessary t the process. I find that the olive oil makes the process easier and smoother and gives the pizza base a little extra taste. The honey is not necessary to the rising of the dough, it does help accelerate it and more importantly for me, give a tiny sweet touch to the base.
It is important not to put the salt in direct contact with the yeast (it kills it).
Mix all together, if the dough is a little dry add additional water one spoon at the time (it can happen as some flours require more water). Once you have a ball, punch that ball on the counter back and forth. it is very easy if you alternate hands each time: push with the right hand to the back (and a bit left for ease), bring back, push with the left hand to the back (and right) and bring back. This move is effortless.
Last weekend, I had some friends of my young children wanting to help in the kitchen towards the end of their playdate, the 6 years old little girl did a great job while chatting away, just to show you how effortless it is.
After 5 minutes your dough will be quite soft and flexible. This is enough, let it to rest in a bowl covered with a cloth. If you don’t have much time, give it 1/2 h rest minimum, otherwise, wait until double, knock back gently, this is then ready to use.
A thin dough
Unless you train again and again to master extending the dough when suspended on the top of your fist, you need to find something that works for you. For me, I simply use a rolling pin with a little flour for dusting . I roll the dough quite thin over a baking paper. Make sure it does not stick to it, and rest for a few minutes while getting all the ingredients ready (or calling in the kids to do the topping). And don’t worry if the form tends to look like the map of Australia, even better!
Secret No 2: the order of the ingredients
The order should be:
Tomato sauce
Cheese
If I am using white mushrooms very thinly sliced, this is when I put them
Meat or vegetable
Additional item such as olives, capers, small quantities of blue or goat cheese
And finally some salt if necessary and a filet of olive oil
Secret No 3: the quality of the ingredients
If there is something I do not like it is to get tinned vegetables on my pizza, let it be artichokes, peppers or others, yuk! They taste of tin food, most of the time because they have not been rinsed.
For me, a pizza is a great opportunity to use these remaining mushrooms, or that lonely capsicum which otherwise may have to wait a little longer until I get an idea of finally chuck the all in a soup or casserole! Be creative! And if you are not the creative kind, don’t worry, planning for pizza in your shopping will at least mean no bad surprises!
Secret No 4: limit the amount and numbers of ingredients
Caution! You are not trying to replicate Mt Everest, nor are you trying to empty your fridge. If so, invite your friends and have a pizza party!
For me, a maximum of three core ingredients is like an unspoken practice. Then there are the small garnishes which can add a lot to a pizza. See the table below.
Base
Core ingredients
Additions
Tomato
red onions
fresh thyme, rosemary
salami, ham
little specks of goat cheese or blue cheese
pinapple
olives
mushrooms (white or the asian styles, which then go on top)
capers
capsicum cut in long strips
dash of olive oil
green asparagus
pressed garlic (small quantities here and there)
thinly sliced potatoes (the waxy style)
cherry tomatoes (cut in halves or full)
anchovies
fresh salmon, prawns, fish pieces, mussel and other seafood (all in raw form)
for a cheese pizza, the different cheese
bocconcini
Thinly sliced fresh tomatoes
Sour cream
Salmon (fresh), capers
olives, fresh dill (once cooked)
red onion cut in circles
Tahini
spiced mince (mix mince with 2 tbsp tomato paste and marocan spice mix)
pressed garlic
olives, rosemary, fresh herb (once cooked)
cherry tomatoes (cut in halves or full)
Asian mushrooms and asparagus. This one was a trial, it was actually quite beautiful!Hawaiian pizza
Secret No 5: the cooking of the pizza
Now, you need a super hot oven to start with and as importantly a hot base. Either you use a pizza stone or a pizza tray, up to you. The bricks of a wood fired pizza oven play a great role in getting that base cooked and crispy. If you base is too thick, you will most likely overcook the top. What temperature? I preheat my oven at 250 °C, and bring it down at 200 for the cooking.
Cooking time ? 10 minutes roughly. Just enough to prepare the side salad!
This roasted cherry tomatoes side is so good! If I had more cherry tomatoes or grape tomatoes, I would do it more often.
Method:
Preheat the grill (or the oven quite high).
Use a small tray such as a brownie tin with some baking paper at the bottom
Splash a generous amount of olive oil over the tomatoes, grind some rock salt, add if you have rosemarry or fresh thyme. Toss the whole thing. you need to make sure there is only one layer if you are going to do that with a large bunch of cherry tomatoes.
Place under the grill for 10-15 minutes until wrinkly
Serve with a salad, a quiche, a meat, fish, cheese, anything really!
A classic dish from northern France. I make onion tarts for our family dinner, a light lunch, parties and picnics. It is very versatile as it can be eaten hot out of the oven or cold. Although if cold, I find it is better at room temperature than cold out of the fridge.
The difference with a pissalardiere is in the seasonning.
The preparation is easy. You will need to prepare ahead a shortcrust pastry (or purchase a good quality one, then this tart is even easier to make).
Serves 4-6
Ingredients
For the shortcrust pastry:
75 g of soft butter (I like to use salted butter)
150 g of flour
Some icy cold water
The above quantity is enough for a 22 cm diameter tart dish. There is additonal instruction on this shortcrust pastry page.
For the filling:
4 large onions
20 g butter
2 eggs
1 tablespoon of four
salt, pepper
1 tsp ground nutmeg
1/2 cup of milk or cream
Method
Place the flour and soft butter in a large bowl. With your finger tips rub the butter into the flour. You will obtain a coarse granular texture.
Add a little water at the time and mix lightly until the pastry comes together as a ball. Do not work more than the getting of a nice ball. Cover or wrap in cell wrap and rest for at least half an hour (1 few hours is better) at room temperature.
In the meanwhile, peel and cut the onions. Heat up the butter in a thick base frypan (use one with a lid) and place the onions. Stir. After 30 seconds, reduce the heat to half.
After a couple of minutes, stir with a wooden spoon and cover with the lid. You may need to reduce further the heat, we are looking here fro a slow je=heat to reduce the onions. They must not brown. The onions will turn golden and start to “melt”. This will take 15-20 minutes.
Once melted, add salt, pepper, nutmeg and leave at room temperature.
Preheat your oven at 180°C. Using a rolling-pin and a little flour to prevent sticking, roll the shortcrust pastry and transfer to the tart tin. Trim the edges.
In a bowl, mix the onions with the flour, eggs, milk or cream and transfer to the tart. I like adding fresh thyme is I have some handy at this stage.
Bake for 20-30 minutes until the pastry is light brown. Remove from the oven. Serve with a mix green salad.
Note: you can use the excess to make tartlets either sweet or savoury. A number of sweet tarts (for e.g. apple, apricots, peaches, pears) use the same pastry.
Who would have thought I would make a ginger beetroot soup? Not me, anyway! I was at Paddy’s market getting about my fruit&veg shopping one saturday when I heard a man explaining to the stall holder that he was about to do a ginger-beetroot soup. Curious, I did asked him how he was doing it, in the end, the explanations sounded to me overly complicated. I like the idea of a ginger beetroot soup, so I made my own the same evening!
Serves 4-6
Ingredients
3 raw beetroots
1 large piece of ginger
1 potato
1 carrot
a quarter of a fennel
Method
Peel the vegetables, peel the ginger, place all ingredients in a large saucepan, add one tablespoon of rock salt. Cover with water.
Then, boil gently until the beetroot is cooked (soft when putting a knife through).
Now it is time to use your bar mixer or food processor. If you are afraid there may be too much cooking liquid, remove some in a bowl nearby (do not throw it at this stage). Mix the soup. Feel free to add some of the extra liquid (or water) if not liquid enough.
Season with a bit of ground pepper, coriander powder. Add one generous tablespoon of thickened cream (facultative).
This mustard tomato tart is in essence, a shortcrust pastry, some mustard and cut tomatoes. Depending on what you may have at hand in the kitchen or the garden, you can obtain a variety of results. On its own, the mustard tomato tart is quite a light meal. So, a side-salad is required.
If you are in a hurry, feel free to use ready-made pastry, puff pastry works well with it too. Otherwise, make a shortcrust pastry, let it rest for half an hour at least, and you are good to go.
For the mustard, I use the plain Dijon mustard.
This recipe is for the mustard tomato tart I made recently, you can change the ingredients placed on top of the tomatoes to accommodate what you have available (capers, asparagus, anchovies, olives, blue cheese, prosciutto, etc). Remember to keep it light!
Ingredients:
1 shortcrust pastry or puff pastry, either bought or homemade. Making shortcrust pastry is easy, see HERE on my blog.
2 to 3 tomatoes
1.5 tablespoon of dijon mustard (more or less)
Cheese (Grana Padano or similar)
Enoki mushrooms (1/4 pack)
olive oil
Fresh garden herbs (thyme and rosemary)
Method:
Heat oven to 170°C
Roll the pastry to the dimension of your tart tin
Spread the mustard on the base
Place sliced tomatoes over the mustard
Add the shredded cheese, enoki mushrooms, thyme and rosemary
A Brussel sprouts lasagna would not have been necessarily my first idea for using Brussel sprouts. I like to steam them and slowly let them reduce very slowly in a frypan with bacon. Anyway, I was browsing the web for a way to use my ricotta and found a recipe with ricotta, Brussels sprouts and mushrooms. I had all that handy. It is delicious, you turn!
The recipe is from Jessica Merchant on her blog “how sweet it is”. The recipe is adopted here in metrics plus a few changes.
The steps are easy, cut and reduce Brussels sprouts, cut and reduce mushrooms, make a cheese sauce, assemble the lasagna, got it?
Serves 6
Ingredients:
About 1/2 kg of Brussel sprouts
Lasagna sheets (use the “instant cook” ones)
3 cups of white cup mushroom thinly sliced
2 garlic gloves crushed
1.5 cups of ricotta
Pecorino cheese grated
olive oil, pepper, salt
2 tablespoons balsamic vinegar
For the cheese sauce (béchamel sauce):
20 g of butter
2 tablespoon flour (white, plain)
25 cl (250 ml) of milk
Salt and pepper
1/4 teaspoon ground nutmeg
Method:
Preheat the oven to 180°C
Slice the Brussels sprouts thinly, remove the stems.
In a thick base fry-an, eat up a couple teaspoon of oil. Add the Brussels sprout and season with salt and pepper. Mix. Cook until the sprouts soften and become bright in colour, stirring occasionally, for about 5 minutes.
Layer of the lasagna: bright Brussels sprouts and mushrooms
Stir in the balsamic vinegar and cook for another minute. Remove the sprouts from the pan and set them aside in a bowl.
In the same frypan, heat 1-2 tablespoon of olive oil, add the crushed garlic, then the mushrooms. Cook until soft and juicy, stirring from time to time. It should take 5-10 minutes. Season lightly (salt & pepper).
For the béchamel, melt the butter in a saucepan. You must use a whisk here. Once the butter is melted, add the flour all at once, mix and cook until it becomes slightly golden (a roux). Add the milk slowly and mix with the roux to form a paste at first, then a more liquid sauce. Ensure the fire is on medium (no higher). Keep stirring. The béchamel will start to thicken. Add salt and pepper. When thick, remove from the heat and set aside.
To assemble the lasagna, add about 1/4 cup of the sauce to the bottom of the dish. Add a layer or lasagna sheets, then top with 1/3 of the Brussels sprouts and 1/3 of the mushrooms. Sprinkle on 1/3 cup of cheese and using your fingers, sprinkle on 1/2 cup of the ricotta. Drizzle 1/3 of the sauce on top. Repeat that layer two more times. Finish off the lasagna will any of the remaining cheese, the pecorino and the remaining sauce, evenly drizzled on top.
My lasagna was generous in ricotta, top layer
Bake for 30 to 35 minutes, or until the top is golden and bubbly. Let sit for about 10-20 minutes before slicing.
on).
Add the fresh thyme, bocconcini/mozzarella, a filet of olive soil and place back in the oven until slightly golden. Remove the ricotta gnocchi from the oven. If using fresh basil rather than thyme, add the basil leaves. Serve.
