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Monday, July 15, 2024

Polpette di Ricotta | Vegetarian Ricotta “Meatball” Recipe

This recipe has all the time been an ideal meatball various for vegetarian visitors, nevertheless it actually deserves to be appreciated by itself phrases: as a scrumptious deal with for anybody who loves cheese. These tacky polpette are tremendous easy to make and certain to maintain you coming again for extra!


Polpette di Ricotta | Vegetarian Ricotta “Meatball” Recipe

Watch the Pasta Grammar video:


For this recipe, you’ll need:

  • 18 ounces (500 g) ricotta

  • 1.75 ounces (50 g) grated pecorino cheese, or to style

  • 1.75 ounces (50 g) grated Parmigiano-Reggiano cheese, or to style

  • About 1 tablespoon recent parsley, chopped (non-obligatory)

  • About 1 to 1 ½ cups (100-150 g) recent bread crumbs, adjusted to style

  • 4 tablespoons (60 g) extra-virgin olive oil

In a big mixing bowl mix the ricotta, cheeses, eggs, parsley, loads of black pepper, and an enormous pinch of salt. Add about half of the bread crumbs and blend along with a spoon. Step by step proceed so as to add extra bread crumbs till the combination turns into gentle and moldable, however now not sticks to your arms while you roll a chunk between your palms.

Roll the combination into balls, about 2 inches (5 cm) in diameter.

Warmth the olive oil and garlic clove in a large pot over medium warmth. When the garlic begins to sizzle, place the ricotta polpette into the underside of the pot. Gently swirl the pot to maneuver the polpette round and coat them with olive oil.

Fill the pot with about ½ inch (1.25 cm) of heat water. Decrease the warmth, deliver the liquid to a simmer, and canopy the pot. Cook dinner for 20 minutes, often swirling the pot to stir. If the water evaporates fully, add somewhat bit extra as essential to preserve a simmer going.

Serve heat and recent, drizzled with the pan juices. Buon appetito!

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