Total time: 15 | Serves 4
Note: This recipe works best with a drier ricotta, one that has been drained of the whey, such as Gioia. From Monica Girardi, who owns Gioia with her husband Vito Girardi. She serves it on its own. I like it on a bed of lemon- and olive oil-dressed arugula, with a slice of fresh, salted tomato or alongside a steak.
- 1 cup fresh ricotta
- 1 large egg, lightly beaten
- 1/4 cup flour
- 1 cup extra virgin olive oil
Step 1Divide the ricotta into four equal portions and form into disks about one-half- to three-fourths-inch thick. Dip in the egg. Dredge in the flour, and sprinkle generously with salt.
Step 2Pour the olive oil into a small (8-inch) skillet and heat over medium-high heat until a pinch of flour sizzles when dropped in the pan. Slide the ricotta disks into the oil and fry until golden brown, about 1 minute. Carefully turn and cook the other side until golden, about 1 more minute. Remove and place on a paper towel to drain for a few moments. Serve warm.
274 calories; 9 grams protein; 8 grams carbohydrates; 0 fiber; 23 grams fat; 7 grams saturated fat; 85 mg. cholesterol; 70 mg. sodium.
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