Fried Ricotta on a bed of Artichoke and Orange Salad
INGREDIENTS (serves 4):
2 spiny artichokes
Aromatic herbs (oregano, marjoram, rosemary, etc)
300g/10.5oz vegetable oil
Pepper to taste
Salt to taste
Extra virgin olive oil
Pass the ricotta through a sieve with the help of a spatula to make it smoother. Finely chop the herbs and add these to the sieved ricotta. Season with salt, oil and pepper, then use two spoons to make quenelles. Transfer to the freezer until frozen, then roll in the egg and the breadcrumbs, repeating the process twice.
Peel the oranges, prepare the artichokes and cut them into thin slices, then combine in a bowl and season with salt, oil and vinegar.
Sauté the ricotta quenelles in the hot vegetable oil and serve on a bed of pre-prepared salad.