CookEat Recipe
Soft Ricotta Patties in Tomato Sauce
Twelve soft ricotta and Parmesan patties lightly floured, browned in butter and finished with tomato sauce.
Method
Steps
Step 1
Gather the ingredients: 200 g well-drained ricotta; 50 g grated Parmesan; 30 g plain flour for the mixture, plus a little extra for the board and hands; 2 eggs; A pinch finely chopped parsley, about 1 teaspoon; A very small pinch ground nutmeg, as a practical choice for the source’s unspecified spices; Salt as needed; 30 g butter for browning; About 150 ml plain tomato sauce; alternatively 1 tablespoon tomato paste diluted with about 150 ml water.
Step 2
Mix the ricotta, Parmesan, 30 g flour, eggs, parsley, tiny pinch of nutmeg and a little salt. Keep the mixture soft. Ricotta moisture varies, so drain wet ricotta before weighing rather than adding a large quantity of flour.
Step 3
Lightly flour the work surface and your hands. Turn out the mixture and work in only enough extra flour to divide and shape it into twelve soft croquettes. Flatten each slightly into a small patty, about 1.5 cm thick as a practical guide. Do not bread them.
Step 4
Melt the butter in a wide shallow pan over moderate heat. Add the patties carefully and brown on both sides, about 3–4 minutes per side, turning gently so they hold together.
Step 5
Only after both sides are coloured, add the tomato sauce or the diluted tomato paste. Simmer gently for about 5–8 minutes until the patties are cooked through to 74°C while remaining soft. Add a small splash of water if the sauce dries before the centres cook. Serve hot. They may accompany a separately cooked steak or warm roast beef, as the source suggests; meat is not part of these patties.
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