Learn how to make Polpette Di Ricotta | 100 year old family recipe

Welcome to Episode 1 of Pina’s Kitchen — The Cooking Show!

Your favorite mother Daughter duo has gone long form. Step into the kitchen with us as we break down- step by step - our most viral family recipes.

Today we are making an Authentic Sicily Reciepe that dates back many generations called "polpette Di Ricotta" (recipe below)

Think meatballs, without the meat but with Ricotta.

Pina: In Sicily, this was a Sunday meal for my family because we could not afford meat. When we came to America and had more money to buy meat, polpette di ricotta turned into a tradition made during lent to substitute meat. What was once a meal out of necessity is now our ultimate comfort meal.

Ingredients:
2 pounds ricotta
2 eggs
2 tablespoons sugar
2 tablespoons fresh mint
1 tablespoon pecorino cheese
1 cup unseasoned breadcrumbs
Salt (measurement)

For plain sauce:
3 cans of peeled tomato (strained through a food mill or 3 bottles of tomato passatta.)
1 onion
3 garlic cloves
Salt
Basil

Directions:
Prepare the Ricotta Mixture:
In a large bowl, combine the ricotta cheese, eggs, sugar, mint, salt, and breadcrumbs. Use a fork or spoon to mix everything together until fully incorporated.

Heat the Oil:
Heat oil in a pan over medium heat.

Shape the Polpette:
Using two spoons, scoop out portions of the ricotta mixture and gently roll them between the spoons to form small balls. Carefully add each one to the hot oil. Lightly press down on each ball with a fork to flatten slightly.

Fry Until Golden:
Fry the polpette until they’re golden brown on both sides, then remove them from the pan and set them aside.

Simmer in Sauce:
Once your tomato sauce is ready (see the recipe for the tomato sauce), gently add the polpette into the sauce. Use a spoon to push them down gently, just enough to submerge them slightly. Do not force them under the sauce if they don’t go in naturally—this will prevent them from breaking.

Simmer the Polpette:
Reduce the heat to low and let the polpette cook in the sauce for 30 minutes. Occasionally shake the pot gently to prevent them from sticking to the bottom. Do not stir at all.

Cool Before Serving:
When the polpette are done, turn off the heat and let them sit in the sauce for a few minutes to cool slightly. This makes them easier to handle. Gently lift them out one at a time using a fork. Be careful as they are delicate and can break easily.

Tomato Sauce Directions:
Heat the Oil and Sauté Aromatics:
In a saucepan, heat olive oil over medium heat. While the oil is heating, quarter an onion and add it to the pan. Sauté the onion until it becomes soft and fragrant, about 3-4 minutes. Then, add the garlic and cook for another minute until aromatic.

Add the Tomatoes:
Pour in 3 cans (24 oz each) of peeled tomatoes, or 3 bottles of tomato passata. If using bottles, be sure to rinse each one with a bit of water to capture all the sauce, and add the water to the pan.

Season the Sauce:
Stir in salt to taste, then add a handful of fresh basil leaves. Bring the sauce to a gentle simmer and cook for about 20-30 minutes, stirring occasionally, to allow the flavors to meld.


Video Credits:
Director: Rosemarie Sparacio
Cinematographer: Milton Guanga
Editor: Nicole Varone

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