Fried Ricotta "Roman Style" on a Bed of Fresh Tomatoes and Basil

Origin and History

Fried ricotta "Roman style" is a variation of ricotta, a fresh Italian cheese originating from the Campania region, although it is consumed throughout Italy. This cheese is known for its creamy and light texture, often used in a variety of dishes, ranging from desserts to savory meals. Frying ricotta is a popular technique in Italy, particularly in the central and southern regions, where fresh cheeses are often fried to enhance their sweetness and texture.

This dish is inspired by the Italian tradition of breading and frying fresh cheeses. It is especially common during the warmer months, as it highlights simple yet seasonal ingredients like ripe tomatoes and fresh basil. The "Roman style" version refers to the breading and frying method, a specialty of Roman cuisine, although fried ricotta is popular across the country.

Tradition and Preparation

Frying ricotta is a tradition particularly rooted in the cuisine of the Rome region, where fresh cheeses are frequently cooked in this way. Ricotta, being a soft and creamy cheese, serves as an ideal base for this technique, which gives it a golden, crispy crust while preserving its melting center.

The bed of fresh tomatoes and basil is not only an aesthetic addition but also serves to temper the richness of the fried ricotta, offering a refreshing and welcome acidity. This dish is often served as a starter, particularly during summer meals when tomatoes are in season and their flavors are at their peak.

Recipe: Fried Ricotta "Roman Style" on a Bed of Fresh Tomatoes and Basil

Ingredients:

For the Fried Ricotta:

• 500g fresh ricotta
• 2 eggs
• 1 cup breadcrumbs
• 1/2 cup flour
• Salt and freshly ground black pepper, to taste
• Olive oil for frying

For the Bed of Fresh Tomatoes and Basil:

• 4 ripe tomatoes, sliced
• 1 bunch fresh basil, roughly chopped
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions:

Preparation of the Fried Ricotta:

1. Drain the ricotta in a fine mesh strainer for about 30 minutes to remove excess moisture.

Preparation of the Bed of Tomatoes: 2. While the ricotta is draining, arrange the sliced tomatoes on a serving platter. 3. Sprinkle the tomatoes with the chopped fresh basil, then season with salt and pepper. 4. Drizzle with extra virgin olive oil and set aside.

Breading the Ricotta: 5. In three separate bowls, place the flour, beaten eggs, and breadcrumbs seasoned with salt and pepper. 6. Cut the drained ricotta into thick slices. 7. Dredge each slice of ricotta in the flour, then dip in the beaten eggs, and finally coat with the breadcrumbs, making sure they are evenly covered on both sides.

Frying the Ricotta: 8. In a frying pan, heat enough olive oil over medium-high heat to fry the ricotta slices. 9. Fry the slices until golden and crispy on both sides, about 2-3 minutes per side. 10. Drain the slices on paper towels to remove excess oil.

Assembling the Dish: 11. Arrange the fried ricotta slices on top of the bed of fresh tomatoes and basil. 12. Serve immediately, accompanied by crusty bread or toasted bread to dip into the tomatoes and melting ricotta.

Additional Tips:

• For a more refined dish, you can drizzle a little balsamic vinegar over the tomatoes before serving.
• This dish can be served as an appetizer or as a light main course for a refreshing summer lunch.

Conclusion: Fried ricotta "Roman style" on a bed of fresh tomatoes and basil is an exquisite combination of textures and flavors. The warmth and richness of the fried ricotta pairs perfectly with the freshness and acidity of the tomatoes and the fragrance of basil. This simple yet elegant dish embodies the spirit of Italian cuisine: high-quality ingredients prepared in a simple, flavorful way.