RICOTTA FRITTI WITH HONEY AND PISTACHIO
This light breakfast and dessert recipe is quite simple and well-suited to entertaining. Replace the honey, pistachios and sugar with fresh herbs for a savoury version to serve with cured meats.
Ingredients
250 grams Il Casaro ricotta, drained well
30ml lemon juice
40 grams self-raising flour, sifted
30 grams caster sugar
1 lemon, zested
2 egg whites
40 grams butter
40 grams pistachios, roughly crushed
1 tablespoon fresh rosemary, picked into individual sprigs
80 grams honey
Method
Add the drained ricotta to a large mixing bowl along with lemon juice, zest, flour, sugar and very gently combine
In another medium-sized mixing bowl, whisk your egg whites until they form stiff peaks
Fold the whites through the ricotta in two batches, you will end up with a fluffy-looking mix that isn’t perfectly smooth
Place a large frying pan over a medium-low heat, allow to warm and then add 10 grams of the butter. Once it starts to sizzle, use a large kitchen spoon to gently dollop the fritti into the pan, flatten out with a spatula to look like a scotch cake
Cook for 1-2 mins or until they are a dark golden brown, carefully flip and repeat on the other side
Once cooked, transfer to a wire rack and place in a warm oven. Repeat until all the mixture has been used
Wipe the pan out and add the remaining butter, along with the pistachios and the rosemary. Cook for a minute to toast before adding honey and a little black pepper. Stir to coat and remove from the heat
Serve the fritti on plates and drizzle over the honey and pistachio mix