Italian recipes

Ricotta gnudi with pomodoro sauce

10 minutes for the sauce, 10 minutes for the gnudi

Exotic tomato salad with ricotta fritters and tomato-seed dressing

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 kg Woolworths exotic tomatoes
4 T parsley roughly chopped, to garnish

For the ricotta fritters:

Canola oil, for frying
200 g ricotta cheese
1 free-range egg
1 T flour
1⁄4 t ground nutmeg
2 T Parmesan, finely grated
Salt, to taste

For the tomato vinaigrette:

200 g ripe Rosa tomatoes
4 T extra virgin olive oil
2 T balsamic vinegar
1 garlic clove, finely grated
2 t honey
Salt, to taste

Method

1. Slice, wedge and halve the exotic tomatoes and place them in a large mixing bowl.

2. To make the ricotta fritters, heat the oil in a pan over a medium heat. Mix the ricotta, egg, flour, nutmeg, Parmesan and salt in a large mixing bowl.

3. Shape into small patties and brown in the oil for 30 seconds on each side. Drain on kitchen paper.

4. To make the tomato vinaigrette, squeeze the juice and seeds of the tomatoes into a mixing bowl. Hold the tomatoes as far into the bowl as possible so the juices do not squirt out of the bowl. Add the olive oil, balsamic vinegar, garlic, honey and salt and whisk.

5. Place the tomatoes on a serving dish, dress with the vinaigrette, then add the fritters. Garnish with freshly chopped parsley.

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