Tuesday, May 09, 2006

Blog Swop: Pam presents Ricotta Fritta Con Piccola Di Pomodori

When Meeta suggested a Blog Swap I thought it was an great idea, we have such similar tastes in food and I love Meeta's food photography, she's really talented. Since we're both huge Jamie Oliver fan's we decided that a tribute to Jamie would be the perfect theme for our swop. We decided to pick recipes from Jamie's Italy (any readers of my blog will know that this is currently my favourite cookbook).

It was so difficult trying to decide which recipe to choose for this swap, so many delicious recipes....

Here is what I finally picked, I hope you enjoy it!

RICOTTA FRITTA CON PICCOLA INSALATA DI POMODORI - FRIED RICOTTA WITH A LITTLE TOMATO SALAD


INGREDIENTS:

  • 455g Good crumbly ricotta cheese (Jamie suggests that you buy your ricotta from a good deli and that ricotta from the supermarket generally won't work.)

  • 2 Tbsp Freshly grated parmesan cheese, plus extra for serving

  • 1 1/2 Tbsp Flour

  • Sea salt and freshly milled black pepper

  • 1 Large egg (preferably organic)

  • 1 Large handful mixed, ripe tomatoes (I used roma tomatoes), seeds removed and finely chopped

  • 2 Sprigs of fresh basil, torn

  • 1 Fresh red chilli, deseeded and finely chopped

  • Extra virgin olive oil

  • Red wine vinegar

  • Olive oil

  • Nutmeg, to serving





PREPARATION

  1. Mix the ricotta with the flour, cheese, seasonings, egg and place in the fridge. I now understand what Jamie was going on about when he said to try and get your ricotta from a deli, I use supermarket ricotta, it was quite wet and so needed much more flour to get a workable consistency. I found this out after the first couple of "pancakes" fell apart whilst being fried.

  2. Mix the chopped tomatoes, chilli, basil and season with salt and pepper. Add some extra virgin olive oil and a splash of red wine vinegar.

  3. Heat a nonstick frying pan containing some olive oil and fry spoonfuls of the ricotta mixture over a medium heat until golden brown on each side.

  4. Serve hot with a rasp of nutmeg, grated Parmesan and some of the tomato salad


I thought these were really tasty, I think they would make perfect starters but don't think I would make them as hot canapés. If I'm making hot canapés I prefer them to be something which can be put in the oven but that is only personal preference.



4 comments :

  1. What a neat idea of blog swop! Now that name of the dish is a mouthful to say :)

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  2. Just like each of the little pancakes, lol!

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  3. That looks completely beautiful, and so tasty! I'm going to have to try to get my husband to make these - he's really into making his own ricotta lately, and this should give him inspiration to make a new batch. I'll post the link here if he does it!

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  4. I am going to try this dish and hope get good results.

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Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta