Polpette di Ricotta | Vegetarian Ricotta “Meatball” Recipe

This recipe has all the time been a really perfect meatball selection for vegetarian visitors, but it surely actually merits to be favored by itself phrases: as a scrumptious deal with for somebody who loves cheese. Those tacky polpette are tremendous easy to make and likely to stay you coming again for extra!

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POLPETTE DI RICOTTA RECIPE

For this recipe, you’ll want:

• 18 oz. (500 g) ricotta

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

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

• About 1 tablespoon contemporary parsley, chopped (non-compulsory)

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

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

In a big blending bowl mix the ricotta, cheeses, eggs, parsley, a variety of black pepper, and a large pinch of salt. Upload about part of the bread crumbs and blend along side a spoon. Steadily proceed so as to add extra bread crumbs till the mix turns into comfortable and moldable, however now not sticks in your palms whilst you roll a work between your arms.

Roll the mix 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, position the ricotta polpette into the ground of the pot. Gently swirl the pot to transport 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 mins, sometimes swirling the pot to stir. If the water evaporates utterly, upload just a little bit extra as essential to stay a simmer going.

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