Ricotta fritta con dadolata di pomodoro

Ingredients

Serves 6

450 grams crumbly ricotta cheese

2 tbsp Parmigiano, grated plus extra for serving

1 1/2 tbsp flour

1 egg

6 ripe tomatoes

basil leaves

dry chili pepper, deseeded and chopped

extra virgin olive oil

red wine vinegar

salt

pepper

ground nutmeg

Directions

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

Halve the tomatoes, squeeze out the seeds and discard them. Chop the flesh into small chunks and drain off any excess liquid. Shred the basil and add to the tomatoes with the chili pepper. Season with salt, pepper, olive oil and a little vinegar.

Put a non stick frying pan on a medium heat and add a splash of olive oil. Drop a few spoonfuls of the ricotta mix into the pan. Be careful not to overcrowd them; the pieces shouldn't be touching. Fry the ricotta cakes for a couple of minutes or until golden brown, then carefully turn them over using a palette knife and fry on the other side for a further minute.

Serve at once with a sprinkle of salt, a little nutmeg and a spoonful of chopped tomatoes on the side. Drizzle over a little olive oil and grate over some Parmigiano.

Rating: ★★★★★
Cheese and tomatoes, a wonderful combination.