455 g crumbly ricotta cheese (buy from deli, as supermarket ones won't work)
2 tablespoons freshly grated Parmesan
1 1/2 tablespoons flour
Sea salt & pepper
1 large egg
A large handful grape tomatoes
2 sprigs of fresh basil
1 fresh red chilli
Extra virgin olive oil
Red wine vinegar
Nutmeg for serving
Mix the ricotta with the Parmesan, flour, a good pinch of salt and the egg. Seasons with a little pepper and place in fridge.
Halve the tomatoes, chop the flesh up into small chunks and drain off any excess liquid. Chop the stalks off the fresh basil and tear the leaves up roughly, then add the tomatoes with the chilli. Season with salt & pepper, a good swig of olive oil and then red wine vinegar.
Put a non stick on a medium heat and add a splash olive oil. Drop a few spoonful of ricotta mix into the pan. Fry the ricotta cakes for a couple of minutes or until golden brown, then carefully turn them over using a palate knife and fry them on the other side for a further minute.
Serve at once, with a light sprinkling of salt, a little nutmeg and a good spoonful of the chopped tomatoes on the side. Drizzle over some olive oil and grate over some Parmesan!