November 11, 2015

Fried Ricotta

So growing up, my dad was the primary cook in our home. My mom cooked too, but generally you could find my dad whipping something up with whatever left over in the fridge. I watched him just whip up whatever came to his mind with sometimes the most random ingredients.

Growing up I didn't really spend a lot of the time in the kitchen learning with my parents. I mean I guess for good reason, during my pre-teenage years they were pretty busy with my sister's cancer.

But I have taken what I have learned from watching them and teaching myself and have done pretty well. I even taught myself to sow buttons recently! May not be a big thing for others, but it was pretty cool for me!

But there are still times where I do things because I don't know better. Then I am forced to improvise. For example, you are supposed to drain ricotta. I did not have anyway to do so, but I ended up to manage pan frying it into a hash. It went really well with a homemade rotel style salad I made with fresh spinach.


1 1/2 cups of ricotta
1/4 cup of parmesan cheese
1 large egg
1 1/2 tablespoons of flour
diced tomatoes


In a large bowl, mix together the ricotta with parmesan cheese, egg, and flour. (Drain the ricotta before you mix these together with a cheese cloth)

The place a small amount of olive oil in skillet and drop ricotta mixture in about a tablespoon at a time. Cook, frying it until brown and place on paper towel lined plate.

Serve with chopped tomatoes and spinach. 

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