Corn and ricotta cake
For versatility, corn is unmatched in the food world. It is now the largest crop worldwide not only in area planted but also in tonnage yielded. What is surprising is the way corn, or maize, has infiltrated parts of our lives in a way impossible to imagine.
Ingredients
800g ricotta
2 tbsp extra virgin olive oil
2 eschalots, finely chopped
1 clove garlic, peeled and minced
1 cup corn kernels
3 eggs
100g grated parmesan
4 tbsp parsley, finely chopped
2 tbsp chives, finely sliced
Salt and pepper, to taste
Method
Pass ricotta through a fine sieve so it is creamy and smooth. Heat olive oil in a pan and lightly fry eschalots and garlic until soft. Add corn kernels and continue to fry gently for 3-4 minutes. Beat eggs well and mix into ricotta. Add fried corn kernels, eschalots and garlic as well as the parmesan, parsley and chives. Season with salt and pepper and mix well. Grease a 22cm tart or cake tin with butter or olive oil and pour in mixture, making sure it is evenly distributed. Bake in a preheated 180C oven for 15-20 minutes. Remove and cool a little before serving with fresh tomato sauce and a salad.
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