Fried Ricotta

Preparation:

Preparation: Drain the ricotta in order to remove all the excess whey. Cut it into slices about 2 cm high and then squares of 5 cm on each side, placing them on absorbent paper. Dip the slices in the flour, then in the beaten egg with a pinch of salt and pepper, then dip them in the hot oil and brown them. Serve them on a bed of field salad.