sf > wrote in
:

> On Sat, 17 Mar 2012 14:08:45 GMT, "I'm back on the laptop"
> > wrote:
>
>> sf > wrote in news:gvf8m7tufd3a4sdla4fnr2gapu6cksaq0g@
>> 4ax.com:
>>
>> > On Sat, 17 Mar 2012 01:56:26 GMT, "I'm back on the laptop"
>> > > wrote:
>> >
>> >> pan fried baked riccotta
>> >
>> > I'm interested in this. Can you point me to a recipe similar to
>> > what you do? Plain old baked ricotta isn't part of my recipe
>> > repertoire and I've never heard of pan frying it.
>> >
>>
>>
>> It's just an Italian baked ricotta that I bought from a deli, because
>> it has no herbs or spices in it, and because it's so compacted and
>> dense, it's perfect for slicing and frying .... I just drizzled some
>> oil in the frypan, and sprinkled the hot oil with some Himalayan
>> crystal salt.
>
> Thanks. When you fry it, you just stick it in the pan plain (like
> polenta) or do you coat it with something first?
>



Nothing, just slice and put in on the oil and salt already in the pan.



--
Peter
Tasmania
Australia