Savory Ricotta Cakes Yield: Serves 4 - 6 Prep Time: 20 mins Cook Time: 25 mins Creamy and light, these

savory cakes would make a great appetizer, brunch item, or light lunch. Ingredients: 1 Pound Fresh Ricotta 2 Tablespoons All-purpose Flour 1 Extra Large Egg 3 Tablespoons Grated Parmesan Cheese Salt & Pepper 2 Tablespoons Olive Oil Sauce: 1 14 Ounce Can Imported Diced Italian Tomatoes 1 Clove Garlic, Finely Minced 2 Tablespoons Extra Virgin Olive Oil (Decrease To 1 Tablespoon If Wanting To Ma ke A Lower Fat Version) Salt & Pepper To Taste 3 Tablespoons Finely Chopped Basil Dash Of Red Pepper Flakes (Optional) For Serving: Grated Parmesan Cheese Directions: Heat the oil in a heavy saucepan over medium heat, and add the garlic, and as so on as the garlic begins to sizzle, but before it takes on color, add the tomatoe s. Turn the heat to high, and as soon as the sauce begins to bubble, turn back dow n to medium low. Season with salt and pepper, and red pepper flakes if you are using them, and a dd the basil. Cook just a couple of minutes more then remove from the heat and set aside unti l needed. Place the ricotta in a fine strainer over a bowl and leave to drain in the refr igerator for one hour. Throw the liquid out and place the ricotta in a bowl with the flour, cheese, eg g, salt and pepper. Mix just until blended. In a non-stick skillet heat a little of the oil over medium heat and then drop the ricotta using a tablespoon spacing three small dollops in the pan at once. Cook the ricotta cake until it is golden brown on the bottom and then turn over . Cook until the other side is brown and then place on a warmed serving platter. Keep warm and continue to cook the cakes until all of the ricotta mixture has b een used. Serve two cakes per person on each plate with a dollop of the tomato sauce. Offer grated cheese at the table.