Baked ricotta cakes

Ingredients for 4 servings:

• 500 g ricotta, crumbly, preferably from sheep
• 5 tbsp Parmesan, freshly grated
• 2 tbsp flour
• Salt and pepper from the mill
• 1 pinch of nutmeg
• 1 m.-sized egg(s)
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Ricotta fritta, a recipe from Sicily

If you can’t get dry, crumbly ricotta, you’ll need to let it drain overnight in a sieve lined with a cloth, or squeeze it firmly in a cloth to dry it out. Mix the ricotta with the egg, flour, and 2 tablespoons of Parmesan cheese and season with salt, pepper, and nutmeg. The consistency should be roughly that of a cake batter. Let the ricotta dough rest in the refrigerator for half an hour. Heat a little olive oil in a non-stick pan over medium heat. Add a tablespoon of the ricotta to the pan and spread it out to form small cakes. Fry on both sides, being careful when turning. The cakes should be crispy brown on the outside and fluffy and soft on the inside. Serve sprinkled with the remaining Parmesan cheese. The cakes can be eaten hot or cold; they go well with Sicilian-style tomato salad (see there) or a crisp mixed salad.