Meatballs ricotta tomato

Procedure

Meatballs ricotta tomato

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.