Recipes from An Epicurious Lifestyle's kitchen

Tag: Chandon

Spanish Tortas, Machego Cheese and Pickled Jalapeno’s

Spanish Tortas, Machego Cheese and Pickled Jalapeno’s

We had some friends stop by this gorgeous (79 degrees) Sunday afternoon so, I put together a bite to eat and of course some Sparkling wine. I rummaged through our fridge and pantry and came up with this delicious appetizer: Spanish Tortas served with Machego Cheese and […]

Oven Roasted Lobster Tails

Oven Roasted Lobster Tails

My Mom loved lobster! It was a funny thing because she hated to prepare, cook or even eat fish or seafood but, for some reason she loved lobster. My husband Peter happens to love lobster too! My family and friends always tell me that my […]

Fried Ricotta with a little Tomato Salad

Fried Ricotta with a little Tomato Salad

I was looking through some of my cookbooks last night and came across Jamie Oliver’s, there was an appetizer recipe I had forgotten all about, his fried ricotta. As I read through the recipe I had to laugh to myself as he tells you to insist that you get your guests straight to the table and even be a little bossy-boots about it! Bossy-boots is what my family calls me! Ha Ha!

Fried Ricotta with a little Tomato Salad


1lb. ricotta cheese, drained

2 tablespoons freshly grated Parmesan cheese, plus extra for serving

11/2 tablespoons flour

A pinch of kosher salt and freshly cracked pepper

1 large egg

A handful of mixed ripe tomatoes

½ jalapeño, seeded, finely diced

2 sprigs of fresh basil

Extra virgin olive oil

Good red wine vinegar

Olive oil

Nutmeg, for serving


Mix the ricotta with the Parmesan, flour, a good pinch of salt and the egg. Season with a little freshly ground pepper and place in the fridge.

Halve the tomatoes, squeeze out the seeds, and discard them. Chop the flesh up into small chunks and drain off any excess liquid. Chop the stems of the basil and finely and tear the leaves up roughly, then add to the tomatoes with the chili. Season with salt and pepper, a glug of good extra virgin olive oil, and a small swig of good red wine vinegar.

Put a nonstick pan on medium heat and add a splash of olive oil. Drop a few spoonfuls of the ricotta mix into the pan – make sure not to overcrowd it; the pieces shouldn’t be touching. Fry the ricotta cakes for a couple minutes or until golden brown, then carefully turn them over using a broad, flat knife and fry them on the other side for a further minute.

Serve at once, with a light sprinkling of sea salt, a little nutmeg, and a good spoonful of the chopped tomatoes on the side. Drizzle over the peppery extra virgin olive oil and grate some Parmesan. Eat while crisp and warm!

Peter’s Wine Pick: Domaine Chandon Sparkling White Wine

~Happy Cooking!