Baked ricotta cake with anchovies, roasted tomatoes and chillis is a sublime flavour combination, although making this dish in Hong Kong will set you back a few dollars - probably about HK$350 for the ricotta alone. Be sure to drain the anchovies well because the ricotta is moist and full of whey, a thin, milky liquid that doesn't mix well with oil. Small tomatoes are usually tastier than large ones, so roast the cherry tomatoes with a sprinkle of sea salt for a lovely richness. The best wine for this humble but delicious dish needs a savoury tone and some richness.
Ata Rangi Pinot Noir 2006, Martinborough, New Zealand