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
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.