Savory Ricotta Cakes
I fell in love once again with ricotta cheese while we were in Italy as the cheese there is in my mind unsurpassed to anywhere else. Having a container of fresh sheep’s ricotta cheese in my refrigerator on a regular basis, I was always on the lookout for new recipes that used this creamy treat. This recipe came together when I found a similar one that was sweetened and topped with berries in an Italian magazine. I decided to make another version without the sugar and to top the tiny cakes with a dollop of fresh tomato sauce rather than sweetened berries. This dish would be great as a light luncheon entree served with a salad, or as a dinner appetizer.
Deborah Mele 2011
Savory Ricotta Cakes
Yield: Serves 4 - 6
Prep Time: 20 mins
Cook Time: 25 mins
Creamy and light, these savory cakes would make a great appetizer, brunch item, or light lunch.
1 Pound Fresh Ricotta
2 Tablespoons All-purpose Flour
1 Extra Large Egg
3 Tablespoons Grated Parmesan Cheese
Salt & Pepper
2 Tablespoons Olive Oil
1 14 Ounce Can Imported Diced Italian Tomatoes
1 Clove Garlic, Finely Minced
2 Tablespoons Extra Virgin Olive Oil (Decrease To 1 Tablespoon If Wanting To Make A Lower Fat Version)
Salt & Pepper To Taste
3 Tablespoons Finely Chopped Basil
Dash Of Red Pepper Flakes (Optional)
Grated Parmesan Cheese
Heat the oil in a heavy saucepan over medium heat, and add the garlic, and as soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes.
Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium low.
Season with salt and pepper, and red pepper flakes if you are using them, and add the basil.
Cook just a couple of minutes more then remove from the heat and set aside until needed.
Place the ricotta in a fine strainer over a bowl and leave to drain in the refrigerator for one hour.
Throw the liquid out and place the ricotta in a bowl with the flour, cheese, egg, salt and pepper.
Mix just until blended.
In a non-stick skillet heat a little of the oil over medium heat and then drop the ricotta using a tablespoon spacing three small dollops in the pan at once.
Cook the ricotta cake until it is golden brown on the bottom and then turn over.
Cook until the other side is brown and then place on a warmed serving platter.
Keep warm and continue to cook the cakes until all of the ricotta mixture has been used.
Serve two cakes per person on each plate with a dollop of the tomato sauce.
Offer grated cheese at the table.