1 lb good crumbly ricotta cheese
2 tablespoons freshly grated Parmesan, plus extra for serving
1 1/2 tablespoons flour
sea salt and freshly ground black pepper
1 large egg, preferably organic
a large handful of mixed ripe tomatoes
2 sprigs of fresh basil
1 fresh red chilli, deseeded and finely chopped
extra virgin olive oil
good red wine vinegar
nutmeg, for serving
Mix the ricotta with the Parmesan, flour, a good pinch of salt and the egg. Season with a little freshly ground black pepper and place in the fridge.
Halve the tomatoes, squeeze out the seeds and discard them. Chop the flesh up into small chunks and drain off any excess liquid. Chop the stalks of the basil finely and tear the leaves up roughly, then add to the tomatoes with the chilli. Season with salt and pepper, a glug of good extra virgin olive oil and a small swig of good red wine vinegar.
Put a non-stick pan on a medium heat and add a splash of olive oil. Drop a few spoonfuls of the ricotta mix into the pan - make sure not to overcrowd it, the pieces shouldn't be touching. (Call the family to the table if you haven't done so already!). Fry the ricotta cakes for a couple of minutes or until golden brown, then carefully turn them over using a palette knife or a fish slice and fry them on the other side for a further minute.