Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto

Antonio Pisaniello

For 6 people

For the courgette purée
3 courgettes
1 white onion
vegetable stock
extra virgin olive oil

For the potato sauce
3 white potatoes
1 small jar of salted Cetara anchovies
vegetable stock
extra virgin olive oil

For the tomato emulsion
5 medium-ripe, fresh San Marzano tomatoes
extra virgin olive oil

For the ricotta balls
700 g of fresh cows milk ricotta
150 ml of cream
250 g of cows milk mozzarella
3 eggs
250 g of finely ground durum wheat flour
sparkling mineral water
seed oil
salt and pepper

For the garnish
180 g of Venticano prosciutto in a single slice

Boil the courgettes for 5 minutes, then plunge them into water and ice to set the chlorophyll. Blend with vegetable stock and olive oil until a smooth sauce is obtained, add salt to taste and set to one side. Chop the onion, gently fry in oil and add it to the purée.

For the sauce, boil the potatoes and blend them with vegetable stock, anchovies and oil.

For the emulsion, mix the tomato water with oil.

Chop the prosciutto into very small pieces to decorate the plate.

For the ricotta balls, use an electric whisk to mix the ricotta, cream and mozzarella broken into pieces. Make little balls, add salt and pepper to taste and place in the fridge at a temperature of 2°C. Make up a batter with a little flour, the egg yolks and the cold sparkling water with ice. Roll the balls in the flour, then in the batter and fry in seed oil at 180°C.

Pour the courgette purée onto the plates, then add a drizzle of potato sauce and tomato emulsion. Decorate with pieces of prosciutto and then position the ball of fried ricotta. Serve piping hot.