You are able to say no in the face of a meatball? I can not do it. And if it is very soft meatballs with ricotta, fried and cooked in tomato sauce, the temptation is downright irresistible. The recipe of the meatballs ricotta tomato is typical of the inland areas of Sicily, those where ricotta is amazing, but he finds himself very simileanche in Calabria, slightly different, in Sardegna. It is a flat poor, because in the meatballs they are just cottage cheese, eggs, a little’ parsley and bread soaked in milk. Cooking in tomato sauce makes them even more mouth-watering causes the shoe becomes absolutely mandatory. The recipe is simple, like all of peasant origin recipes, and it is a dish that you can prepare in advance because the next day the ricotta meatballs are even good. The size of the meatballs you choose it: I like not too large, a small but sometimes we made small and, with dumplings with cottage cheese cooked in tomato sauce, We topped off the spaghetti. A sort of spaghetti and meatballs in vegetarian key. Delicious. You just have to buy the ricotta and give a look at my RECIPES OF MEATBALLS, in case you want to try your hand at meatballs, fish or vegetables. And now I wish you good day.
MEATBALLS OF COTTAGE CHEESE WITH TOMATO (Sicilian recipe)Print This
- FOR THE MEATBALLS OF CHEESE:
- 400 grams of very dry cottage cheese
- 250 grams of bread crumbs
- whole milk, just enough
- a big egg
- an egg yolk
- 60 grams of shredded PDO Parmigiano Reggiano
- 40 grams of grated pecorino cheese Dop
- fresh parsley, just enough
- salt and pepper, just enough
- bread crumbs for Breading the patties
- FOR THE TOMATO SAUCE:
- 750 milliliters of tomato puree or 750 grams of tomato chunks
- 2 cloves of garlic
- Salt, just enough
- a small piece of chili pepper
- extra virgin olive oil, just enough
Prepare the meatballs ricotta with tomato sauce is very simple, but since you need a very dry cottage cheese, I suggest you buy it the day before and put it in the refrigerator a colander to lose the excess fluid. The next day, place in a bowl the ricotta, the breadcrumbs soaked in a little milk and squeezed, the finely chopped parsley, the whole egg and yolk, Salt, pepper, the grated cheese and mix until mixture is smooth. Cover the mixture for meatballs with ricotta with plastic wrap and let stand for an hour in the refrigerator.
For the sauce pomdoro, brown in olive oil garlic and chilli and, When the garlic is golden, remove it. Combine the tomato puree or the chunks, salt and cook for 15-20 minutes or until the sauce is slightly curdled will.
With hands slightly wet, withdraw from the ricotta mixture of pieces and form of meatballs, all of the same size. Switch each cottage cheese patty in breadcrumbs seasoned with a pinch of salt and fry the meatballs in plenty of extra virgin olive oil until golden. Drain and put them on a sheet of absorbent paper. Arrange the meatballs in tomato sauce and cook over low heat for 15 minutes. Allow to stand meatballs ricotta with tomato sauce for at least half an hour before tasting them. Bon appétit!
THE PAIRING: Beer Blonde Artisan produced in the Marche from Brewery Collesi, Apecchio, in the province of Pesaro Urbino. In stile belgian blonde ale, its foam is creamy and light, fragrance of flowers, vanilla, crusty bread, honey. A light beer, beverina, which combines easily with these meatballs with tomato sauce and ricotta.
The meatballs with ricotta and tomato sauce are also delicious the next day, so you can safely prepare them in advance and warm them slightly over low heat. If the sauce by heating will look a little 'dry, you can extend it with very little vegetable broth.