Fried Ricotta with a little Tomato Salad

Discussion in 'Recipes' started by cheftalk.com, Feb 17, 2010.

  1. cheftalk.com

    cheftalk.com

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    1 lb good crumbly ricotta cheese
    2 tablespoons freshly grated Parmesan, plus extra for serving
    1 1/2 tablespoons flour
    sea salt and freshly ground black pepper
    1 large egg, preferably organic
    a large handful of mixed ripe tomatoes
    2 sprigs of fresh basil
    1 fresh red chilli, deseeded and finely chopped
    extra virgin olive oil
    good red wine vinegar
    olive oil
    nutmeg, for serving

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    Mix the ricotta with the Parmesan, flour, a good pinch of salt and the egg.&nbsp Season with a little freshly ground black pepper and place in the fridge.


    Halve the tomatoes, squeeze out the seeds and discard them.&nbsp Chop the flesh up into small chunks and drain off any excess liquid.&nbsp Chop the stalks of the basil finely and tear the leaves up roughly, then add to the tomatoes with the chilli.&nbsp Season with salt and pepper, a glug of good extra virgin olive oil and a small swig of good red wine vinegar.


    Put a non-stick pan on a medium heat and add a splash of olive oil.&nbsp Drop a few spoonfuls of the ricotta mix into the pan - make sure not to overcrowd it, the pieces shouldn't be touching.&nbsp (Call the family to the table if you haven't done so already!).&nbsp Fry the ricotta cakes for a couple of minutes or until golden brown, then carefully turn them over using a palette knife or a fish slice and fry them on the other side for a further minute.