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.

--
Food is an important part of a balanced diet.

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.



--
Peter
Tasmania
Australia

On Saturday, March 17, 2012 8:08:45 AM UTC-6, 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.
>
>
>
> --
> Peter
> Tasmania
> Australia

Himalayan crystal salt is $13.00 CA per Kg. Pretty expensive...must be wonderful stuff.

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?

--
Food is an important part of a balanced diet.

On Sat, 17 Mar 2012 08:06:06 -0700 (PDT), Roy >
wrote:

> Himalayan crystal salt is $13.00 CA per Kg. Pretty expensive...must be wonderful stuff.

Yes, it's pretty expensive in most places - but I bought some just a
few days ago in a 4.5oz (128g) container with a self-grinder for
$1.99.

--
Food is an important part of a balanced diet.

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

sf > wrote in
:

> On Sat, 17 Mar 2012 08:06:06 -0700 (PDT), Roy >
> wrote:
>
>> Himalayan crystal salt is $13.00 CA per Kg. Pretty expensive...must
>> be wonderful stuff.
>
> Yes, it's pretty expensive in most places - but I bought some just a
> few days ago in a 4.5oz (128g) container with a self-grinder for
> $1.99.
>


I bought some 250g boxes awhile back for about $8. Had the Black, Pink, and
White.

In the blurbs, each coloured salt had a specific cooking/eating purpose...
and it was true!! They all tasted entirely different. The black being the
strongest flavoured.

http://www.salariumargentum.com.au/himalayan_salt.html

I've only got the white left now, so used that for frying the baked
ricotta, which gave it a nice flavour on the outside.

--
Peter
Tasmania
Australia

On Sat, 17 Mar 2012 22:25:05 +0000 (UTC), "I'm back on the laptop"
> wrote:

> 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.

Okay, I can do that. Sounds like an interesting dish to try sometime.

--
Food is an important part of a balanced diet.

Ingredients:

Olive oil
500g fresh ricotta
2 eggs, whisked
1/2 cup finely chopped fresh chives
1 tsp chilli flakes
Salt & freshly ground black pepper
Baguette chips

Direction:

Preheat oven to 180°C. Brush two 250ml capacity ramekins with oil to lightly grease. Combine ricotta, egg, chives and chilli in a bowl. Season with salt and pepper. Spoon ricotta mixture among ramekins and smooth the surface. Place on a baking tray. Bake in oven for 25 minutes or until golden and set. Set aside for half an hour to cool. Turn onto a cheese board. Serve with baguette chips.