Pan-Fried Fresh Ricotta

Name: Pan-Fried Fresh Ricotta
Ingredients: For the ricotta:; 1 quart whole milk; 2 tablespoons fresh lemon juice; 1 tablespoon white vinegar; 1 teaspoon kosher salt; zest of 2 lemons; For the breading station:; 3 3 eggs, beaten; 1/4 cup milk; 1 cup quiona flakes; 1/2 cup rice flour; 1/2 cup tapioca flour; 1/2 teaspoon kosher salt; For the sauce:; 1 cup cherry tomatoes; 1 small garlic clove; 1/4 teaspoon kosher salt; 1 teaspoon freshly ground pepper; Chopped fresh Italian (flat-leaf) parsley; For frying:; 1 cup sunflower oil; kosher salt

22 ingredients

4 steps

Ingredients

For the ricotta:
1 quart whole milk
2 tablespoons fresh lemon juice
1 tablespoon white vinegar
1 teaspoon kosher salt
zest of 2 lemons
For the breading station:
3 3 eggs, beaten
1/4 cup milk
1 cup quiona flakes
1/2 cup rice flour
1/2 cup tapioca flour
1/2 teaspoon kosher salt
For the sauce:
1 cup cherry tomatoes
1 small garlic clove
1/4 teaspoon kosher salt
1 teaspoon freshly ground pepper
Chopped fresh Italian (flat-leaf) parsley
For frying:
1 cup sunflower oil
kosher salt

Directions

1

Make the ricotta: In a medium saucepan heat milk over medium heat until it reaches 180 degrees Fahrenheit. Remove pan from heat; add lemon juice and vinegar, stirring until curds form and separate from the liquid (whey). Line a fine mesh strainer with a layer of cheese cloth. Place strainer over a large bowl. Pour curds and whey into the strainer; set aside 30 minutes to drain. Transfer cheese to a medium bowl; stir in salt and zest. Form into patties; set aside.
2

Set up the breading station: In a shallow dish stir together eggs and milk. In another shallow dish, stir together quinoa, rice, and salt.
3

Make the sauce: In a food processor combine tomatoes, garlic, salt and pepper, pulse until smooth; season with salt and pepper to taste, set aside.
4

Make the fried ricotta: In a large skillet heat oil over medium-high heat until shimmering. Dip cheese patties into egg mixture and then into breading mixture to coat. Place breaded cheese patties into hot oil and cook until golden brown, about 2 minutes each side. Remove from oil and sprinkle with salt to taste. Serve warm with tomato cruda and fresh parsley.