Little ricotta balls in tomato sauce


2 tbsp olive oil
2 garlic cloves
2 lb ripe fresh tomatoes, peeled, seeded and cut into pieces
3/4 lb ricotta cheeses, drained if watery (330 gr.)
3 egg yolks
2/3 cup freshly grated parmesan
7 tbsp finely chopped parsley
6 tbsp fine dry bread crumbs
salt and black pepper to taste
chopped parsley for garnish (opt.)

How to prepare

Heat the oil in a skillet and brown the garlic. Discard the garlic and add the tomatoes. Simmer, uncovered, for 20 min., Mashing the tomatoes with the back of a spoon. While the sauce is cooking, prepare the ricotta balls. Put the ricotta, egg yolks, parmesan, parsley and bread crumbs in a small bowl. Mix with a fork and add salt and pepper to taste. Make balls the size of walnuts. Refrigerate if you’re preparing the balls in advance. When the sauce has cooked for 20 minutes, add the ricotta balls. Cook over medium heat for 20 minutes, turning once very carefully; they are fragile. Remove to a serving dish, again carefully, and serve hot, garnished with parsley if desired. These ricotta balls can also be cooked in the oven. Put 2 tbsp sauce on the bottom of an oven proof dish and put in the uncooked ricotta balls. Spoon the sauce over them and cook for 20 min. In a preheated 350

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