Ingredients:
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Directions:
Mix the ricotta with the Parmesan, flour, a pinch of salt and the egg. Season with a little freshly ground black pepper and place in the fridge.
Halve the tomatoes, squeeze out the seeds and discard. Chop the flesh up into small chunks and drain off excess liquid. Chop the basil stems 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 red wine vinegar.
Place 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 should not be touching. (Call the family to the table if you haven't already done so.) Fry the ricotta cakes for a couple of minutes, until golden brown, then carefully turn them over using a broad, flat knife or fish turner and fry them on the other side for a further minute.
Serve at once, with a light sprinkling of sea salt, a little nutmeg (grated from a 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 Parmesean. Eat while crisp and warm. |
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