Ricotta fritta

• 1 pound (450 g) ricotta, preferably ricotta, romana
• 3

Make sure you have drained the ricotta thoroughly as directed, as it must be very compact. Cut the ricotta first into rather thick slices and then into rhombuses about 2 inches (5 cm) on a side. Break the eggs into a bowl and beat lightly with a fork. In another bowl, stir together the confectioners’ sugar and a pinch of cinnamon.

Heat the oil in a skillet over medium heat. Meanwhile, d