Frittelle di ricotta

Serves 2 | Makes approximately 8 small fritters

MAIN FOOD WASTE

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Ingredients

100g ricotta

100g stale bread

30g grated parmesan cheese

1 egg

1/2 lemon

Approx. 60ml milk, for soaking

1 tbsp finely chopped fresh parsley or basil

A small pinch of salt, if needed

Freshly ground black pepper

Food Waste Tip

Stale bread is ideal for this recipe and does not need to be thrown away. Soaking it in milk restores moisture and transforms it into the base of soft, flavourful fritters. This recipe is also a useful way to use small amounts of fresh herbs left in the fridge: parsley, basil or other suitable soft herbs can be used depending on what is available.

Instructions

Tear the stale bread into small pieces and place it in a bowl. Pour over the milk and leave to soak for a few minutes, until softened.
Squeeze the bread gently to remove any excess milk, then transfer it to a clean bowl.
Add the ricotta, grated Parmesan, egg and chopped parsley or basil. Season with black pepper and, if needed, a small pinch of salt.
Mix until well combined. The mixture should be soft but firm enough to shape.
Using your hands, form approximately 8 small patties and flatten them slightly.
Heat a non-stick frying pan over medium-low heat. Cook the fritters without added oil for approximately 3–4 minutes on each side, or until golden on the outside and cooked through.
Serve warm.