This is the recipe from the side of the ricotta pottle. Ricotta is delicious, and I am hooked. This stuff tastes ever so slightly sweet out of the container so there will definitely be some ricotta desserts in my future.
I'm on the fence about these fritters. First taste they were a bit bland but lemon juice squeezed over the top and some avocado perked them up a bit.
Again another way to use up stuff in the fridge.
500gms of ricotta (or for me what was left in the tub)
Small handful of basil chopped fine
Handful of cherry tomatoes quartered
Two handfuls of spinach chopped fine
Clove of garlic chopped fine
Shallot (so fancy) chopped
1/2 cup of flour
2 eggs
Seasoning
Pop all the ingredients bar the flour in a bowl and mix well. Add the flour and mix till combined. Drop in spoonfuls in an oiled pan. Once they were brown I left them on the side of the pan away from the heat for a bit, just to help cook through.
Serve with lots of lemon juice and avocado slices.
Hint when making fritters, pancakes or similar always do a test one first, this will help ensure your pan is the right heat and you get the hang of how the mixture will react in the pan. Plus it's always the first taste test too :)
Below some more questionable mobile phone photography.
I've never bought ricotta before, and at the supermarket today whilst having a good peruse of the cheese section found a nice little pottle at a reduced price of only $3. I do love my bargains, and the ricotta had a good six days to go till its use by date. I happily popped it in my trolly along with some bocconcini and grana padano.
Once home and being peckish I decided to whip up a bit of an early dinner consisting of the following. Use as much of the following ingredients as you need for the amount of people you have. i.e I made enough for two servings.
Salami, cut into chunks and fry till crispy. Drain off the oil once it's almost done and add the tomato. Cook for a min or two longer then turn off the heat and stir through red capsicum, chopped basil, spinach and rocket, a tablespoon of ricotta (per serving). Stir everything together
At the same time boil a pot of water and add (preferably home made) pasta, recipe here.
Once you're done, add a tablespoon or so of the pasta water to the mixture in the frypan. Serve with a drizzle of lemon juice and some toasted nuts (I forgot these unfortunately on mine)
