Fried Ricotta with tomato salad

Mix the Parmesan ricotta, the flour, a good pinch of salt and the egg. Season with a little ground black pepper and put the mixture in the refrigerator.

Chop the tomatoes for the salad. Chop the basil leaves into pieces that are not too small. Season with salt, pepper, a dash of extra virgin olive oil and a little sherry vinegar.

Place a non-stick frying pan over medium heat and add a splash of olive oil. Fry a few spoonfuls of the ricotta mixture and fry the ricotta fritters for a couple of minutes or until golden brown, then carefully turn them over and fry them for another minute on the other side.

Serve immediately, sprinkled with a little nutmeg and a good spoonful of the chopped tomatoes on the side. Drizzle with a little more olive oil and garnish with grated Parmesan.