Ricotta Fritta
(By Mario Batali, Vino Italiano: The Regional Wines of Italy )

Ingredients
• 1 cup GOLDEN RAISINS
• 1 cup MARSALA WINE
• 2 cups fresh RICOTTA CHEESE
• 1 piece CHEESECLOTH, 12-inch square
• 3 cups EXTRA-VIRGIN OLIVE OIL
• 1 cup FLOUR
• 2 large EGGS
• 1 teaspoon freshly ground BLACK PEPPER
• ½ teaspoon ground CINNAMON
• ½ cup POWDERED SUGAR, for dusting
• ½ cup WILDFLOWER HONEY, to drizzle

Makes about 40 fritters

Overnight steps:
Place the raisins and the marsala in a small bowl and allow the raisins to soak overnight. Place the ricotta in the center of the cheesecloth and tie it up like a hobo pack. Place a dowel, or any kitchen tool, over a deep kitchen bowl and suspend the pack of cheese with some string tied to the dowel. Put it in the refrigerator to drain overnight.

Preparation:
1. Place the olive oil in a pot with tall sides or deep-fryer and heat to 370°F (you may need an oil thermometer).

2. Drain the raisins and set the extra marsala aside. Remove the ricotta from the cheesecloth and place it in a medium bowl. Add the raisins, flour, eggs, pepper, and cinnamon and stir to mix well. Using two tablespoons, form oval orbs about 2 inches long and drop them into the hot oil one at a time. Cook, 3 or 4 at a time, until a deep golden brown, about 3 minutes. Remove carefully with a slotted spoon to a plate lined with paper towels and dust with the powdered sugar. Continue until all of the dough is fried. Place the fritters on a plate, drizzle with honey, and serve immediately.

Wine recommendation:
A lightly chilled marsala or Malvasia delle Lipari.

IWM Recommendation:
For a Marsala, try this wine by prominent artisan-producer Marco De Bartoli, De Bartoli Vecchio Samperi.

This recipe is printed with the expressed permission of Mario Batali and Clarkson Potter Publishers. No part of this recipe may be used or reproduced in any manner whatsoever without written permission.