My first recollection of ricotta is growing up watching my father’s breakfast routine of spreading a thick layer of ricotta onto his toast, followed by a thin layer of homemade apricot jam.
Whenever I visit my parents and open their fridge door, I see that familiar white basket containing fresh ricotta. We often used it as a substitute for butter or cream, but it can be used in many dishes from sweet to savory.
My mum incorporates ricotta into many of her recipes, creating blissfully light and fluffy dishes such as gnocchi, Easter rice cake and frittelle. She uses it as a filling for cannoli or cannelloni and whips it into ricotta cream.
I’ve taken a leaf out of her book and remodeled her frittelle recipe to bring you my version of Ricotta Hot Cakes which I’ve served with Honey and Ricotta Cream. Enjoy it at breakfast, as an afternoon snack or as a dessert.
Ricotta Hotcakes served with Honey and Ricotta Cream.