- 250 gr drained Artigiana fresh ricotta
- 1 egg
- 1 pinch of salt
- Frying extra virgin olive oil
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Make sure that the ricotta you are going to use is well drained and "firm". Cut it into slices thick about 1cm. Pass it in the flour and then in the beaten egg with salt. Heat the oil in a pan and fry the pieces of ricotta, turning it over when golden brown. Drain the excess oil on paper, and serve piping hot.