RIcotta fritta con piccola insalata di pomodori

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Original recipe from Jamie's Italy

kept bykalperin
recipe by

Categories:
- Italian
- Starter

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Ingredients:

455g good crumbly ricotta cheese
2 tbsp grated parmesan
1 1/2 tbsp flour
salt and pepper
1 large egg
a large handful of ripe tomatoes
2 sprigs fresh basil
1 red chilli, deseeded and finely chopped
extra virgin olive oil
nutmeg for serving

Mix the ricotta with the parmesan, flour and a good pinch of salt and the egg. Season with a little pepper and place in the fridge.

Halve the tomatoes, squeeze out the seeds and discard them. Chop up the flesh and drain off excess liquid. Add torn basil and chopped chilli. Season with salt and pepper, add a splash of olive oil.

Put a non-stick pan on a medium heat and splash in some olive oil. Drop a few spoonfuls of the ricotta mix to the pan - fry for a few minutes on each sid until golden brown.

Serve with tomato mixture, a drizzle of olive oil, a sprinkle of nutmeg and a handful of parmesan shavings.