Ricotta Fritta

Romans like to fry lots of things, including cheese. When I say fry I don't mean like the deep oil dip - I mean more like a pan sear, but they have the same word for it - fritto. I read the recipe for "ricotta fritta" and thought this would be a perfect dish. In a lot of ways it was, except perhaps in looks.

Jamie's got this lovely picture of an omlette like thing next to a pile of quartered and marinated mixed tomatoes. Yum. This is one of those recipes where I feel like the folks from chef's illustrated would have been a little more helpful. How did he get it to look so pretty?

I tried it in several batches, lowering and increasing the heat, with and without olive oil, a minute here or there, but by the end of my batch I had come up with something that tasted amazing, but didn't have the 'crisp' consistency he bragged about at the end of his recipe. Something to work on in the future.