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Polpette di Ricotta - Vegetarian Ricotta "Meatball" Recipe

https://www.pastagrammar.com/post/polpette-di-ricotta-vegetarian-ricotta-meatball-recipe Makes: About 20 polpette

Cook Time: 35 minutes

For this recipe, you will need:

  • 18 ounces (500 g) ricotta
  • 1.75 ounces (50 g) grated pecorino cheese, or to taste
  • 1.75 ounces (50 g) grated Parmigiano-Reggiano cheese, or to taste
  • 3 large eggs
  • About 1 tablespoon fresh parsley, chopped (optional)
  • Fresh black pepper
  • Salt
  • About 1 to 1½ cups (100-150 g) fresh bread crumbs, adjusted to taste
  • 4 tablespoons (60 g) extra-virgin olive oil

  • 1 clove garlic, peeled

  • In a large mixing bowl combine the ricotta, cheeses, eggs, parsley, plenty of black pepper, and a big pinch of salt.

  • Add about half of the bread crumbs and mix together with a spoon.
  • Gradually continue to add more bread crumbs until the mixture becomes soft and moldable, but no longer sticks to your hands when you roll a piece between your palms.
  • Roll the mixture into balls, about 2 inches (5 cm) in diameter.
  • Heat the olive oil and garlic clove in a wide pot over medium heat.
  • When the garlic starts to sizzle, place the ricotta polpette into the bottom of the pot.
  • Gently swirl the pot to move the polpette around and coat them with olive oil.
  • Fill the pot with about ½ inch (1.25 cm) of warm water.
  • Lower the heat, bring the liquid to a simmer, and cover the pot.
  • Cook for 20 minutes, occasionally swirling the pot to stir.
  • If the water evaporates completely, add a little bit more as necessary to keep a simmer going.
  • Serve warm and fresh, drizzled with the pan juices.
  • Buon appetito!

Notes:

  1. This recipe works best with real ricotta, not the poor substitute you'll find in a store.