toured his kitchen, remember?) offered up a recipe for his wickedly delicious ricotta fritters.
This recipe tempted us partly because it's just so easy: no dough to raise. You do need to let the batter rest in the fridge for a little while, but it's still a lot less work than yeasted doughnuts. Also, we are intrigued by the inclusion of saba as a final touch. Ignacio says that saba is a cooked trebbiano and lambrusco grape must that is then aged. It has a syrupy sweet taste, with deep and complex flavors of spice, grape and figs. Have you ever tried saba? You can read a little more about it here: • Ingredient Spotlight: Saba il Buco's Ricotta Fritters Executive Chef Ignacio Mattos Serves 6-8 Ingredients: 2 eggs 1 1/2 tbsp. sugar 10 oz. sheep’s milk ricotta 2/3 cup flour 3 tbsp. baking powder 3 tbsp. Vin Santo Zest of one Lemon Peanut or canola oil, for frying Procedures: 1. Combine all ingredients and let rest in refrigerator. 2. Scoop the batter into peanut or canola oil heated to 350 degrees inside of a deep fryer or deep saucepan. 3. Fry until golden brown. 4. Serve with a nice drizzle of saba or vin cotto and sprinkle powdered sugar on top. Serve. Thanks Ignacio! Related: Kitchen Tour: Chef Ignacio Mattos of Il Buco (Images: il Buco)