RSS

Fried ricotta

26 Oct

Per 4 servings

  • 1 lb ricotta cheese
  • 2 eggs
  • 3 ½ oz breadcrumbs
  • 2 tablespoons durum wheat flour
  • 1 pinch salt
  • frying oil
Cut the Ricotta (which must be quite firm and preferably from ewe’s milk) into slices that are not too thin, coat in flour, then beaten egg and bread crumbs, and fry in abundant boiling oil. As soon as they become golden, remove with a slotted spoon, drain on a sheet of absorbent kitchen paper, and salt. Ricotta, prepared in this way, golden and crunchy outside, maintains all of its softness and creaminess inside.
Advertisements
 
Leave a comment

Posted by on October 26, 2015 in Uncategorized

 

Tags:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: