RICOTTA PUFFS Recipe
An exquisite entrée served exclusively at Rosalina’s Kitchen. Fried, savory ricotta puffs on eggplant. Served on top of a light broth of diced tomatoes, fresh basil & pasta.
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Ingredients
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Ricotta Puffs and Broth
Method
Preparation and Cooking
Prepare the Eggplant
Slice the eggplant into rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
Make the Ricotta Mixture
In a bowl, combine ricotta cheese, eggs, flour, parmesan cheese, salt, and black pepper. Mix until well combined.
Fry the Ricotta Puffs
Heat olive oil in a frying pan over medium heat. Drop spoonfuls of the ricotta mixture into the hot oil, frying until golden brown on each side. Remove and drain on paper towels.
Prepare the Broth
In a pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add diced tomatoes and vegetable broth. Simmer for 10 minutes. Stir in fresh basil.
Cook the Pasta
In a separate pot, cook the pasta according to package instructions. Drain and set aside.
Assemble the Dish
Place the cooked pasta in the bottom of a serving bowl. Ladle the tomato-basil broth over the pasta and top with fried ricotta puffs and additional fresh basil if desired.
