Скачать или смотреть Ricotta Cheese Balls with Sauce Recipe (with the Whatever Pan) | Best Cookware | Italian Recipe

Ingredients

INGREDIENTS FOR ABOUT 25 CHEESE BALLS

• 350g (1,3 cups) ricotta cheese
• 140 g (1.3 cups) breadcrumbs
• 1 clove garlic, crushed
• 60g (¾ cup) grated Pecorino cheese
• 40 g (3 tbsp) grated Parmigiano Reggiano cheese
• 2 eggs
• 1 tbsp Parsley
• Fine salt to taste
• Black pepper to taste

FOR THE SAUCE
• 4 ½ cups (750 g), tomato puree
• 1 clove garlic
• Basil to taste
• Extra virgin olive oil, to taste
• Salt to taste
• Black pepper to taste

Method

• In a bowl mix the ricotta, breadcrumbs, garlic, Pecorino, Parmigiano, eggs, parsley, salt and pepper.
• Mix well until soft but compact. Oil your hands a little and start forming your meatballs (about 30 grams each).
• Continue until you have about 25 pieces. Set aside and proceed with the preparation of the sauce.
• Add some oil to your Whatever Pan and fry the garlic. Once the garlic is golden, remove it from the heat.
• Add the tomato sauce, a pinch of salt and basil leaves, then add pepper to taste.
• Bring the sauce to a boil over low heat, then add the ricotta meatballs distributing them evenly.
• Leave to cook for about 10 minutes over low heat and voila!


Jean Patrique tools used

• The Whatever Pan http://bit.ly/2D8b9do


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