Prezzi validi solo in Italia
Ingredients
- 350 gr sheep ricotta
- 140 gr homemade bread crumb
- 60 gr grated pecorino
- 40 gr grated parmesan
- 2 eggs
- ½ garlic clove
- chopped parsley q.s.
- Masserie di Sant’Eramo extra virgin olive oil q.s.
- salt q.s.
- pepper q.s.
Preparation
The ricotta balls with sauce are a tasty and genuine second course. Start by draining the sheep ricotta whey in a narrow mesh strainer.
In a large bowl, put the minced bread crumb, ricotta, half a pressed garlic clove, beaten whole eggs, two cheeses, parsley, a pinch of salt and pepper and mix all the ingredients with a fork.
Then pour a little oil on the palms of your hands and form the balls with the dough. Set aside and pass to the sauce. In a pan, brown the garlic clove with oil. Add the tomato puree, a pinch of salt and a few basil leaves. Cook over low heat until it almost boils, then dip the meatballs.
Your ricotta balls with sauce will be ready in 10 minutes. Serve hot.
