Tomato sauce and ricotta

Tomato sauce and ricotta

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. The idea is to make a good fresh tomato sauce using a base of slowly stewed onions that have been flavoured with chopped garlic and fresh ginger – use a teaspoon of each for every cup of onions. Add the tomatoes, then, while the sauce is simmering, add a few curry leaves, a pinch of chilli powder and salt.
  2. Meanwhile, cut the ricotta into 4 cm slices. Obviously you’ll need one of the firmer styles of ricotta – and only buy as much as you need. Fry the ricotta in a little olive oil in a nonstick pan until golden brown. There is no need to dust them in flour before frying, and it doesn’t matter if they break up a little as they cook. Gently lift the ricotta into the bubbling tomato sauce and cook for a few minutes.
  3. This is delicious served with an Indian-style bread. If you like, top with a handful of fresh coriander leaves.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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