This light breakfast and dessert recipe is quite simple and well-suited to entertaining. Replace the honey, pistachios and sugar with fresh herbs for a savoury version to serve with cured meats.
Add the drained ricotta to a large mixing bowl along with lemon juice, zest, flour, sugar and very gently combine.
In another medium-sized mixing bowl, whisk your egg whites until they form stiff peaks.
Fold the whites through the ricotta in two batches, you will end up with a fluffy-looking mix that isn’t perfectly smooth.
Place a large frying pan over a medium-low heat, allow to warm and then add 10 grams of the butter. Once it starts to sizzle, use a large kitchen spoon to gently dollop the fritti into the pan, flatten out with a spatula to look like a scotch cake.
Cook for 1-2 mins or until they are a dark golden brown, carefully flip and repeat on the other side.
Once cooked, transfer to a wire rack and place in a warm oven. Repeat until all the mixture has been used.
Wipe the pan out and add the remaining butter, along with the pistachios and the rosemary. Cook for a minute to toast before adding honey and a little black pepper. Stir to coat and remove from the heat.
Serve the fritti on plates and drizzle over the honey and pistachio mix.
250 grams Il Casaro ricotta, drained well
30ml lemon juice
40 grams self-raising flour, sifted
30 grams caster sugar
1 lemon, zested
2 egg whites
40 grams butter
40 grams pistachios, roughly crushed
1 tablespoon fresh rosemary, picked into individual sprigs
80 grams honey