Ricotta Fritta Con Piccola Insalata Di Pomodori

(Fried Ricotta with a Little Tomato Salad)

This recipe is from Jamie Oliver “Jamie’s Italy” (2006).

This is seriously light, fresh, fluffy and silky. I loved it. I could it eat it everyday. I really don’t know what else to say about it. So yummy. A must try!

1lb good crumbly ricotta cheese

2 tbsp freshly grated parmesan cheese, plus extra for serving

1 1/2 tbsp flour

sea salt and freshly ground black pepper

1 large egg

a handful of mixed ripe tomatoes

2 sprigs of fresh basil

1 fresh red chili, deseeded and finely chopped

extra virgin olive oil

good red wine vinegar

olive oil

nutmeg, for serving

1. Mix the ricotta with the parmesan, flour, a good pinch of salt, and the egg. Season with a little freshly ground black pepper and place in the fridge.
2. Halve the tomatoes, squeeze out the seeds, and discard them. Chop the flesh up into small chunks and drain off excess liquid. Chop the stems of the basil finely and tear the leaves up roughly, then add to the tomatoes with the chili. Season with salt and pepper, a glug of good extra virgin olive oil, and a small swig of good red wine vinegar.
3. Put a nonstick pan on medium heat and add a splash of olive oil. Drop a few spoonfuls of the ricotta mix into the pan - make sure not to overcrowd it; the pieces shouldn’t be touching. Fry the ricotta cakes for a couple of minutes or until golden brown, then carefully turn them using a broad, flat knife or a fish server and fry them on the other side for a further minute.
4. Serve at once, with a light sprinkling of sea salt, a little nutmeg (grated from height), and a good spoonful of the chopped tomatoes on the side. Drizzle over a little peppery extra virgin olive oil and grate over some parmesan. Eat while crisp and warm!