Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.
I thought I’ve been quite naughty this week so tonight I felt a bit guilty and went for an healthier option. I don’t mind healthy options as long as the taste is not compromised and in this dish taste is definitely a strong presence. I’ve personally found it a very good option for a midweek evening meal. Easy, quick and light.
Ready in: 30min
Ingredients to serve 2
. Salmon fillets (2)
. Ricotta (200g)
. Eggs (1, large)
. Breadcrumbs (40g)
. Lemon (1)
. Black Ground Pepper
Start with the mixture for the mini-balls which is a very straight forward process: take a big bowl and mix 200g of ricotta, one large egg, a pinch of nutmeg, some fresh chopped mint and 40g of breadcrumbs.
Preheat a pen to a medium heat and add a spoon of oil – my suggestion is to use neutral seed oil so that the delicate taste of ricotta doesn’t get spoiled. As the pen reaches the right temperature roll the mixture into several little balls and place them in the pen. Stir often being very careful not to break or damage the balls which will be quite fragile.
Preheat another pen to medium heat. Squeeze some lemon juice, place the salmon fillets, squeeze some more juice on top of the salmon, grind some black pepper, cover with a lid and leave cooking for 6-10 minutes.
When the ricotta & mint mini-balls start darken and getting a golden crust, remove from the cooker and leave to cool down for a couple of minutes as they shouldn’t be eaten too hot. If you’ve done everything right the mini-balls have retained a heart of cold ricotta which will complement the flavour of the slightly fried outer part.
Serve and enjoy with a glass of high-acidity and good complexity white wine.