Polpettine di ricotta

Name: Polpettine di ricotta
Prep time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 100 g day-old bread; 30 g grated Parmesan; 30 g Pecorino; 250 g ricotta; 1 eggs; 1 bunch flat-leaf parsley; 1 garlic cloves; 10 basil leaves; 2 tbsp olive oil; 20 g breadcrumbs; 700 g puréed tomatoes; 1 ¼ tsp salt; a little pepper

Total: 1 hr | Active: 45 min.

vegetarian, healthy and balanced

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A warm, smooth and spicy feel-good meal. This dish is perfect for using up day-old, dry white bread and is also a wonderful vegetarian alternative to meatballs. If you double up on the tomato sauce, you will have enough to use with pasta the following day. The little bits of ricotta that are left behind in the sauce make it especially tasty.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Polpettine
100 g	day-old bread, finely chopped
20 g	breadcrumbs
¾ bunch	flat-leaf parsley, finely chopped
30 g	grated Parmesan
30 g	Pecorino, finely grated
250 g	ricotta
1	egg, beaten
½ tsp	salt
a little	pepper

Tomato sauce
2 tbsp	olive oil
1	garlic clove, squeezed
700 g	puréed tomatoes
½ dl	water
10	basil leaves, torn into pieces
¾ tsp	salt
a little	pepper
¼ bunch	flat-leaf parsley, finely chopped

How it's done

Polpettine

In a bowl, mix the bread with all the other ingredients up to and including the egg, season, knead well. With damp hands, shape the mixture into approx. 12 balls, place on a plate, cover and chill for approx. 15 mins.

Tomato sauce

Heat the oil and garlic in a wide frying pan. Sauté the garlic. Add the tomatoes, pour water into the empty tomato jar, shake well, add to the pan, simmer for approx. 5 mins. Add the basil, season. Reduce the heat, place the polpettine in the sauce, simmer for approx. 15 mins. Don't turn the balls but drizzle them with the sauce every now and then. Serve the polpettine with the tomato sauce, garnish with parsley.

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