When I cook with ricotta I always buy the large round pieces available from delis as it is a firmer ricotta than that from the smaller tubs. If you can only buy the smaller tubs, place the ricotta in a colander over night to drain as much liquid as possible.Demonstrated at the 2011 Melbourne Food and Wine Festival.
Cut the ricotta into small, flat, pieces.
In a non-stick frying pan heat the oil over a moderate heat.
When hot dip the ricotta into the beaten eggs and place in the frying pan. Repeat until the frying pan is full.
Sprinkle the ricotta pieces with a little salt and cook for about 2 minutes or until golden. Flip the pieces over, salt and cook until golden.
Place cooked pieces on a plate covered with absorbent paper.
Serve as part of antipasto, as a side dish, or it is nice in a sandwich.
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