Tuesday, January 20, 2009

Ricotta cakes

These little guys take a little bit of work, but if you enjoy ricotta, and can find a quality product you will be very happy with this preperation.

What you need:

1 cup ricotta, I like Leone whole milk ricotta
2 egg yolks
1 tblsp grated parmasean
1 tblsp bread crumbs
1 tsp each thyme, corriander, roasted garlic paste, and siracha or other hot sauce
1/2 tsp sherry vinager, unless you use tabasco, then skip

breadcrumbs to coat.

Mix everything and let sit for 10 minutes or so. The mix should hold its shape as a 2 inch diameter ball, but just barely. Coat the sized balls you desire in breadcrumbs and form into thick patties. Squeeze the breadcrumbs into the mixture at the ball stage so the end result holds. Sautee in butter untill golden and bake for 10 minutes at 350 degrees Fahrenheit.

I've served these as a starch under fish, but would also go great with a nice tomato sauce. If the egg offends you leave it out and add more breadcrumbs, no problem.


Anonymous said...

ever try'em sweet?

Michael Walsh said...

very intersting idea, don't see why it wouldn't turn out great.