3 tablespoons olive oil
1 teaspoon fresh rosemary
2 slices saltine cracker crumbs
2 teaspoons lemon zest
3 ounces mushrooms, sliced
1/4 cup chopped pitted black olives
1/3 cup ricotta cheese
1 egg
1 cup milk
1/4 cup grated Parmesan cheese
4 tablespoons dried oregano
2 (9 ounce) cans tomato paste
1/2 cup rendered butter or margarine, divided
Place the olive oil, rosemary, saltine cracker crumbs, lemon zest, mushrooms and olives in a large bowl. Cover and let stand overnight at room temperature.
Heat olive oil in a large frying pan over medium heat. Stir in ricotta cheese, egg, milk, two cans of tomato paste, 1/2 cup butter and half of the Parmesan cheese. Fry about 5 minutes on each side, stirring constantly to keep egg yolks moist. Drain excess liquid and discard.
Slice cheese mixture into 6 wedges. Prepare the ricotta cheese sandwiches by gently whisking the egg against the crumb mixture, then adding the mushrooms, black olives and ricotta. Spoon sandwiches into 4 fillets.
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