Ricotta cakes and tomato salsa

We discovered these cakes from Jamie’s Italy last year and have tried all sort of variations with them but prefer the original recipe. These are great after a long morning in the garden or a long cycle ride, with a 2-4 hour siesta out of the sun to look forward to...:) We have also had them for brunch; delicious especially when the tomatoes and basil come straight out of our garden

Foodstuff you will need: 

450g crumbly ricotta cheese (from Deli- not packet stuff)

350g parmesan cheese grated finely (reserve some for serving)

10g flour

Salt and Pepper

1 egg

4-6 large ripe tomatoes

2 sprigs of fresh basil

extra virgin olive oil

red wine vinegar

nutmeg (grated)

Equipment:

Large mixing bowl

Non stick frying pan

Fish slice

Fork/Spoon for mixing and placing in pan

Chopping board and knife

Bowl for mixing tomatoes in

How to throw it together

Mix the ricotta with the parmesan, flour, salt and the egg.  Stir well.

Season with pepper and place in fridge.

Halve the tomatoes. Remove and discard the centre and all the seeds.

Chop the flesh into small chunks and drain off any excess liquid. Place in bowl.

Chop the stalks of the basil finely and tear the leaves up roughly then add to the tomatoes.

Season with salt and pepper, olive oil and add a small glug of red wine vinegar. Mix well.

Put oil into a frying pan over a medium heat. Remove mixture from fridge and add to pan in small spoonfuls.  The pieces should not be touching. 

Fry the ricotta cakes for a couple of minutes on each side until golden brown. Carefully turn them over using the fish slice.

Serve at once onto warm plates.

Sprinkle salt and grated nutmeg over the top. 

Arrange a spoonful of tomatoes on the side. 

Drizzle on extra olive oil and parmesan. Eat and enjoy!