Main courses
Main courses
Ricotta patties with vegetables
These ricotta romana patties are pan-fried until golden and served with broccoli, roasted mushrooms and salad. Soft breadcrumbs, eggs and Parmigiano give the mixture its structure, while dried breadcrumbs form the outer coating.
From Nonna Adele’s kitchen
- Cooking
- About 30 minutes in the pan, until cooked through in the centre
LET’S GET COOKING
Method
Finely crumble the soft bread crumb. Chop the garlic and parsley.
Mix the ricotta, Parmigiano, bread crumb, eggs, garlic and parsley. Keep the oil and all the vegetables for serving out of the mixture.
Divide into 7 patties of even thickness and coat them in dried breadcrumbs.
Heat the oil in a frying pan and add the patties. Cook over a medium-low heat for about 15 minutes on each side, turning gently. Lower the heat if the coating browns too quickly.
Continue cooking until the centre of the patties reaches 71 °C, checked with a food thermometer. Drain on kitchen paper.
Serve with the blanched broccoli, roasted mushrooms and the vegetable and almond salad dressed with salt and oil.
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