Fried Ricotta

Name: Fried Ricotta
Yield: makes about 24 pieces, serving 4 to 6 as a savory appetizer or 6 to 8 as a dessert
Ingredients: A 15-ounce container fresh ricotta, drained; 1/2 cup all-purpose flour for dredging; 2 cups fine dry bread crumbs; 2 large eggs; Pinch of kosher salt; 1/2 cup vegetable oil; 2 cups Tomato Sauce (page 385); 12 fresh basil leaves, shredded (about 3 tablespoons); 2 cups poached fruit or fruit jam; 1 cup whipped cream; 1 tablespoon-sized ice-cream scoop (or measuring spoon or melon baller); a heavy-bottomed nonstick skillet or sauté pan, 12-inch diameter or larger

December 9, 2011

Life in the hilly inland of Molise was for centuries a pastoral existence, and the traditional staples of the pastoral table are still essential elements in cooking alla Molisana. Ricotta, a nutritious and always available by-product of cheesemaking, thus appears on the table in many forms, such as gnocchi, with pastas and vegetables, and in soups—or eaten just plain, with bread. Here’s one of the most delicious ways that ricotta can be enjoyed: drained, shaped in small pieces, breaded, and fried, ricotta fritta gains new dimensions of texture and flavor. Serve these fried ricotta morsels as a savory appetizer or main course, in a puddle of tomato sauce or on top of braised vegetables. On the other hand, if you top them with some poached peaches or peach preserve or fruit jam with a dollop of whipped cream, you have a glorious dessert.

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