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Mix the ricotta, parmesan, flour, chopped basil and egg with some salt. Put in the fridge to firm it up a bit. Chop the tomatoes for the salad. Mix with the chopped red onion and the
shredded basil. Season with the olive oil, salt and pepper. That's your salad done - leave it out at room temperature. Place a frying pan on the burner and add a bit of oil for frying
the ricotta cakes. Once the oil has heated place spoonfuls of the ricotta mix into the pan and cook until golden and then flip and cook the other side. Serve immediately with that delicious
tomato salad, some more sea salt and some good olive oil and a bit more fresh shaved parmesan.
