So, imagine this: a little Italian treat that’s like a kiss from heaven, wrapped in a soft ricotta embrace. That’s essentially what Nigella Lawson’s Baci Di Ricotta are all about. This simple, yet decadent dessert is a perfect cross between a classic Italian ricotta cheese filling and a delicate, buttery dough. Think of it as a love child between a doughy pastry and a creamy cheesecake and you’ll start to get the idea.
It’s not just the flavors that make it special. it’s the story behind the recipe. The name Baci di Ricotta translates to “Kisses of Ricotta”, and it’s easy to see why. The little pillows of ricotta are light and airy and when you bite into them, you get the creamy sweetness of ricotta, plus a little chocolate surprise. If you’re a fan of ricotta, like me, this dessert feels like it was made just for you.
What makes Nigella’s version so special is the way she takes an Italian classic and tweaks it ever so slightly to make it accessible and easier to make without losing its authenticity. The ingredients are minimal but what you do with them-ah, that’s where the magic happens.
Nigella Baci Di Ricotta Recipe
Ingredients Needed
The ingredients for Baci Di Ricotta are wonderfully simple which is part of their charm. You won’t need any fancy tools or obscure ingredients. Most of what you need is probably already in your kitchen. Here’s what you’ll need:
- Ricotta cheese (500g): The star of the show. You want to make sure it’s fresh and creamy. The ricotta really shines through in this dessert, so don’t skimp on quality. I’ve used different brands before and honestly, the fresher, the better.
- Caster sugar (100g): This sweetens the ricotta filling just enough. It balances the tanginess of the cheese and brings out the creamy texture.
- Dark chocolate (100g): Nigella suggests using dark chocolate and I completely agree. The richness of dark chocolate complements the creaminess of the ricotta perfectly. When you chop it into little bits, they melt and create pockets of chocolatey bliss inside the filling.
- Egg (1): This acts as a binder for the ricotta mixture. It helps to hold everything together and gives the filling that perfect, slightly custard-like texture when baked.
- Butter (for greasing): A bit of butter to grease the baking dish. You could use olive oil here too but I prefer butter for the slight richness it adds.
- Vanilla extract (1 tsp): A dash of vanilla brings a warmth to the overall flavor. It’s subtle but adds a certain depth to the sweetness.
- Icing sugar (for dusting): This is optional but a little dusting of icing sugar on top adds a lovely finishing touch and makes the dessert look super elegant.
Equipment Needed
When it comes to equipment, don’t worry, you don’t need anything too out of the ordinary. Here’s what you’ll need:
- Mixing bowl: A large one for combining the ricotta mixture. Don’t get too fancy here; just something big enough to give you room to mix.
- Baking dish: You can use a 9-inch round or a rectangular dish. It’s really about what works for you but a medium-sized dish will do.
- Whisk or spoon: For mixing the ricotta with the other ingredients. You could use an electric mixer but I actually prefer doing it by hand to avoid overworking the mixture and keeping that light, fluffy texture.
- Sharp knife: For chopping up the chocolate. You want the pieces to be small enough that they melt into the ricotta without being too large to disrupt the texture of the filling.
- Sifter: If you plan to dust the finished Baci di Ricotta with icing sugar, a small sifter is key for an even, delicate sprinkle.
Instructions To Make Nigella Lawson’s Baci Di Ricotta
Now, let’s get into the fun part: making these Baci Di Ricotta. It’s honestly so straightforward, it almost feels like you’re cheating at dessert-making. Here’s how you do it:
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Prepare the Ricotta Filling
Start by draining your ricotta if it’s too wet. This is an important step because you don’t want the filling to be too runny. Once that’s sorted, pop the ricotta in a mixing bowl and add the sugar, egg, vanilla and chopped dark chocolate. Stir it all together until it’s smooth, creamy and well-combined. I remember the first time I made this, I was so impressed by how simple yet delicious the filling looked. it’s like a blank canvas that’s already perfect on its own.
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Assemble the Dish
Grease your baking dish with butter (I do a light coat so that the Baci Di Ricotta slides right out once they’re done). Scoop your ricotta filling into the dish and smooth it out with a spatula. At this point, you’ll have a beautiful, creamy layer of ricotta goodness and the chocolate bits are scattered throughout, ready to melt.
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Bake
Pop the dish in the oven at 180°C (350°F) for about 30 minutes or until the top is golden brown and the center is just set. When you pull it out of the oven, it will have a lovely puffed-up look and the top will be slightly crisp, giving way to the creamy filling underneath.
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Let It Cool and Serve
It’s tempting but wait a little bit before serving. Let the Baci Di Ricotta cool for about 10 minutes. this helps it set and makes it easier to cut into neat slices. Once it’s cool enough, you can dust it with a bit of icing sugar for that beautiful finishing touch.
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Enjoy
Now, cut a slice and take a moment to appreciate how simple ingredients turned into something so special. When you bite into it, the ricotta is rich and smooth, the chocolate adds a little bite and the texture is just perfect. This is one of those moments where you can’t help but savor each mouthful and think, This is what food is all about.
What I Learnt
What really struck me when making Nigella’s Baci Di Ricotta is how something so simple can taste so luxurious. It doesn’t require complicated techniques or long ingredient lists and yet it delivers so much flavor. The lesson here is that simplicity often leads to the most satisfying results. There’s no need for excess; it’s all about getting the balance right. and Nigella nails it. I also found that it’s one of those desserts that tastes even better the next day, so it’s perfect for making ahead.
Also, there’s something so comforting about the way the ricotta holds everything together. The fact that it’s not overly sweet or heavy makes it the perfect ending to a meal. It’s like eating a hug and I’m here for that.
FAQs
What Are Baci Di Ricotta, And How Are They Different From Other Ricotta-based Desserts?
Baci di ricotta are delicate, ricotta-filled treats that blend the lightness of ricotta with the richness of chocolate and a hint of citrus. They’re often a bit like mini cheesecake bites, but with a softer texture and a more nuanced flavor. What makes Nigella’s recipe stand out is how she balances sweetness with tang, giving you a bite that’s not too heavy but still indulgent.
Can I Make Nigella’s Baci Di Ricotta Ahead Of Time?
Yes! That’s one of the best things about them. You can prepare the ricotta filling and shape the baci a day in advance and then just chill them overnight. When you’re ready to serve, just roll them in the cocoa or chocolate, and they’re good to go. The waiting only makes them more flavorful, in my opinion!
What’s The Secret To Getting The Perfect Texture For The Ricotta Filling In Baci Di Ricotta?
The key to getting the perfect texture is to make sure the ricotta is as smooth as possible. Nigella recommends using a well-drained ricotta-either from a tub or fresh from the market. If it’s too wet, it’ll throw off the texture, so I always give it a little extra time to drain. Also, don’t skip the step of sifting the powdered sugar; it really helps achieve that silky, creamy texture that makes these bites melt in your mouth!
