Cut the Ricotta (which must be quite firm and preferably from ewe’s milk) into slices that are not too thin, coat in flour, then beaten egg and bread crumbs, and fry in abundant boiling oil. As soon as they become golden, remove with a slotted spoon, drain on a sheet of absorbent kitchen paper, and salt. Ricotta, prepared in this way, golden and crunchy outside, maintains all of its softness and creaminess inside.