The recipe for breaded ricotta is very simple to make. A few minutes of work and few ingredients to obtain a very tasty second course that will be a hit. I cut it into slices, but, in turn, a slice can also be cut into 4 parts to create smaller pieces to present as an appetizer or for an aperitif. The ricotta fried in the pan, accompanied by a fresh salad, will surely be appreciated even by the little ones. Ricotta is often consumed in my house, especially as a condiment for pasta with green beans, in baked pasta, but also in meatballs or alone, simply baked. Now, let’s see how to prepare the Breaded Ricotta fried in a pan.

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Difficulty: Very Easy
Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Frying
Cuisine: Italian

393.20 Kcal

calories per serving

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Energy 393.20 (Kcal)
Carbohydrates 19.51 (g) of which sugars 1.60 (g)
Proteins 18.68 (g)
Fat 27.08 (g) of which saturated 10.77 (g)of which unsaturated 5.45 (g)
Fibers 0.90 (g)
Sodium 572.64 (mg)

Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Breaded Ricotta

1.1 lbs ricotta (already drained)
1 egg
2/3 cup breadcrumbs
to taste salt
3.5 tbsp extra virgin olive oil

What You Need for Breaded Ricotta

2 Shallow Dishes
1 Pan
Absorbent Paper

Steps for Breaded Ricotta

For this recipe, it is necessary that the ricotta is very fresh and well-drained of its whey. Both sheep’s and cow’s ricotta can be used.

To make the ricotta firm, leave it in its own mold and place it in a container with a base narrower than the diameter of the mold itself, so that the whey does not come into contact with the cheese. Leave it like this for at least one night.
Empty the mold and place the ricotta on a cutting board or a flat plate. Cut it into slices about 0.4 inches thick, proceeding carefully so as not to break them.
Crack the egg into a plate and beat it with a fork. Dip the ricotta slices and then coat them with breadcrumbs placed in a plate. Make sure the coating adheres well.
Arrange the slices on a tray, avoiding overlapping them. Heat a pan with extra virgin olive oil.
Fry the ricotta over moderate heat, adding a little salt. Once the ricotta is golden, gently turn it over to the other side and let it brown again.
Remove from the pan and place on absorbent paper towels to drain the excess oil. The very hot ricotta is soft, simply let it cool slightly to acquire a firmer texture.
The Breaded Ricotta is ready to be enjoyed. Enjoy your meal!

Annamaria’s Tips

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