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, some’ parsley and bread soaked in milk. Cooking in tomato sauce makes the shoe become 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 my SICILIAN RECIPES. And now I wish you good day.
FOR THE MEATBALLS OF CHEESE:
400 grams of very dry cottage cheese
250 grams of bread crumbs
whole milk, to taste
a big egg
an egg yolk
60 grams of shredded PDO Parmigiano Reggiano
40 grams of grated pecorino cheese Dop
fresh parsley, to taste
salt and pepper, to taste
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, to taste
a small piece of chili pepper
extra virgin olive oil, to taste
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 the yolk, Salt, pepper, the grated cheese and mix until mixture is smooth. Cover the mixture for ricotta meatballs with food film and let stand for an hour in the refrigerator.
For the sauce pomdoro, brown the garlic and chilli in extra virgin olive oil 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!
MATCHING: 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.