In his book «My Italy» Jamie says ricotta pies, cooked this recipe is very similar to gnocchi. Personally, I reminded they are salty sweet cheesecakes, but it’s only because I do not ever try to gnocchi :). Top pies have a crisp golden crust, but inside they are gentle and soft. Ideally served such pies with tomato salad with fresh basil, as the basil in the winter, we find it extremely difficult, I use dried. Jamie also advises to buy the ricotta in a store delicatessen, since cheap ricotta this recipe fails. However, in the absence of an alternative, I used our Belarusian ricotta and was very pleased with the result, although it has a creamy consistency rather than loose. In general, the recipe I strongly advise, everything is done very simply and quickly, and the result is excellent!
450 g crumbly ricotta
2 tablespoons of grated Parmesan and a little more for serving
1,5 tablespoons flour
1 large egg
Sea salt and freshly ground black pepper
3 ripe tomatoes
2 sprigs of fresh basil (I replaced dried)
1 pod of red chili peppers (free from seeds)
The olive oil extra virgin + refined olive oil
Red wine vinegar
1. Ricotta mix with Parmesan cheese, flour, salt and eggs. Seasoned with freshly ground black pepper, and send in the refrigerator.
2. Tomatoes cut in half, remove the seeds (do not use). The flesh is cut into small pieces, the juice is drained. The stems and leaves of basil shred, mix with tomatoes and chili peppers. Salt, pepper, sprinkled with a little olive oil and wine vinegar. Non-stick pans warm up, add a refined olive oil. We spread a few spoonfuls with ricotta in a pan at a sufficient distance from each other, cakes must not touch. Fry patties until golden brown, turn them gently with a spatula, fry the other side. I am ready pies on low heat, covered to propeklas middle, otherwise they would fall apart. Serve immediately patties, lightly season with sea salt and nutmeg Vesta with tomato salad. Pies sprinkled with olive oil, sprinkle with freshly grated Parmesan cheese and serve hot. Bon Appetit!