Ingredients
Preparation
Mix the ingredients for the base dough and let it rise until doubled in size. Once ready, roll out the dough on a lightly floured surface and cut into regular squares.
Dice the cherry tomatoes and season with Extra Virgin Olive Oil, salt, and pepper. Sieve the ricotta and work it with a spatula or whisk until smooth and creamy; adjust salt and pepper to taste.
Grate or cut the lemon zest into very thin julienne strips. Briefly cook it in water with sugar and a pinch of salt, then drain, rinse under cold water and dress with a drizzle of Extra Virgin Olive Oil.
Deep fry the dough squares in plenty of hot Extra Virgin Olive Oil until golden, then drain on paper towels.
Assemble each montanara by spreading a spoonful of ricotta on the fried base, adding the seasoned tomatoes, some capers, and a few strips of lemon zest. Garnish with fried mint leaves and finish with a drizzle of raw Extra Virgin Olive Oil.
Serve immediately, preferably while warm.
