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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)