SERVES 2
SERVES 2
This is good for a light lunch or supper with a green salad. It’s great with my Simple Tomato, Basil, and Garlic Sauce (this page).
1 ½ cups ricotta cheese
4 large eggs
1 teaspoon fennel seeds
Salt and freshly ground black pepper 1 tablespoon olive oil
Place the ricotta in a medium bowl and add the eggs, one at a time, stirring well after each addition. Add the fennel, salt, and pepper.
Heat the olive oil briefly in a large skillet over medium heat. Pour in the egg-ricotta mixture to make one large pancake. Gently move the mixture around with a wooden spoon until the egg sets, about 5 to 6 minutes. The surface will still be a little runny. Invert the pancake onto a plate, cooked side up. Then slide the pancake back into the skillet to cook the other side for 1 to 2 minutes more. Slice into 6 wedges and serve immediately.