Keep it simple, keep it elegant, keep it good: sheep milk ricotta patties

We have a tendency, when we cook, or when we plan meals, to think in terms of "them" and "us."  You know what Annalena is speaking of ragazzi:  "no no.  Don't use that. That's for company."  Didn't we all have some relative who had the 'company' dishes and cutlery, and we had 'company' food?    Even as a youngster, Annalena found this kind of distinction rather dispiriting:  aren't we good enough for it?    The explanation she usually got was that the items in question were too expensive to serve for everyday .  Well, perhaps it was her burgeoning development as an attorney,  but Annalena would think "well, we don't have to have it every day," but kept her trap shut, in view of the shadow of the "cucchiata"  (dialectical for "the big spoon."  That's what Nana used when we, ahem, pissed her off).

Seriously, though, all of us have SOMETHING in the house that we don't use: we "save it."  And we "save it, " and "save it," and "save it" until.... when?   Today's item, ragazzi, uses one of Annalena's "company" ingredients as an embellishment to a simple, delicious treat.  If you labored during the exercise on bread making yesterday, you will coast through this one, on ricotta pancakes or patties.

Ricotta is an interesting cheese.  It's sort of a blank canvas:  you have it in cheesecake, but you also have it in ravioli.  Mix it with just about anything:  it goes into cannoli with sweets, it goes into lasagna with savory.    Annalena tries to have some around at all times, and if pushed, she makes it herself (it's very easy to do, and you can find information on the web).

The key point with ricotta, as with all things, carini, is to use GOOD product.  Seriously,  we all know by now  "NO RICOTTA ENDING WITH AN O IN THIS HOUSE."   Yes, that's Annalena's version of the 'NO WIRE HANGERS"  of Ms. Crawford.    You can get good ricotta very easily.  Annalena can get it from her on line grocery store, you can get it at farmers markets, you can get it at an Italian grocery.    Just please use the good stuff.

This is a very easy recipe.  The only thing you have to remember to do, is to drain the ricotta.  That can take several hours.  You can start it in the morning, or you can do it the night before, in the refrigerator.  You take 8 ounces of the good quality ricotta you have, put it in a colander, and put the colander over a bowl.  Every now and then, drain the liquid.  When the product begins to taper off and disappear, you're ready.

Mix that ricotta with one large egg, and with a quarter cup of flour  (no more than this), and salt to taste.  You have your batter.  You  COULD do something like add grated lemon peel, or orange peel, or chocolate.  You might also add chopped drained vegetables, or some prosciutto, or bacon, etc.  Let's stick with the simple for now.  

Ok, so you've mixed all of that up.  Now get a nonstick pan hot, and add two tablespoons of olive oil.  While that is happening, get your hands into that cheese, and form 8 small balls.  Press them to ovals, and then put them into the pan.  Cook them, at medium/low, for about 3 minutes to a side, more if you like them darker.  Move them to a paper towel, and drain the oil.  You get:

And at this point, these are delicious.  You can choose not to do ANYTHING further, and you will be a happy camper. But ragazzi, with a canvas like this, now it's time to play.  Annalena used her authentic, 150 year old, balsamic vinegar (perhaps the only thing in the world older than she is), but use tomato sauce, or honey, or anything you like.  Treat yourself.  Do something special.  

Annalena and the Guyman ate these today with her summer squash soup from two days ago.  What a perfect combination, if she says so herself.  And in Annalena's view, these would be a fine accompaniment to a green salad (she thinks of Alice Waters' classic goat cheese salad, where two small rounds of baked goat cheese are put on a salad at the last minute), and she thinks they would make a fine addition to a party plate, perhaps with salumi and olives.  

So, ragazzi, you have a dish here that will take you less than half an hour to make.  You can make it at least ten times when you're making that bread that you ARE going to make.    Try them.  Sheep, goat, cow, buffalo ricotta, whatever you have.  And DO share your combinations with the group.