Ingredients
- 1 Pound Fresh Ricotta
- 2 Tablespoons All-purpose Flour
- 1 Extra Large Egg
- 3 Tablespoons Grated Parmesan Cheese
- Salt & Pepper
- 2 Tablespoons Olive Oil
Preparation
Step 1
Place the ricotta in a fine strainer over a bowl and leave to drain in the refrigerator for one hour.
Throw the liquid out and place the ricotta in a bowl with the flour, cheese, egg, salt and pepper. Mix just until blended.
In a non-stick skillet heat a little of the oil over medium heat and then drop the ricotta using a tablespoon spacing three small dollops in the pan at once.
Cook the ricotta cake until it is golden brown on the bottom and then turn over.
Cook until the other side is brown and then place on a warmed serving platter.
Keep warm and continue to cook the cakes until all of the ricotta mixture has been used.
Serve two cakes per person on each plate with a dollop of tomato sauce and some freshly grated Parmesan.
Makes 4-6 servings.