Polpette di Ricotta
You won't understand just how creamy and delicious these are until you try one yourself. This is a typical Calabrese side dish my nonna would make for us often, and it is definitely one we all enjoy very much. They aren't hard to make at all. As long as you learn to get the feel of them and make sure they hold to cook in the sauce, they come out great every time. If you like ricotta you will be amazed and fall in love with these. They are so amazing!!
When using ricotta in this recipe or even making gnocchi, it is best to strain the excess water. You can do that by wrapping in a cheese cloth, placing in strainer then a bowl to hold the water that drips. Leaving it like this in the fridge overnight is great, if not a hour or so in the fridge will do some help. This step is not a must but it is still something you should do. I say it's not a must because if you skip this step you won't really mess it up, but it helps to get rid of the extra water and it does make a difference.
Ingredients
1 lb. ricotta cheese
handful parmesan cheese
handful bread crumbs
handful fresh parsley, chopped
2 eggs
salt and pepper
Instructions
Mix together all ingredients, mix well.
Form small balls or small logs *small because they will grow in the sauce.
Have your tomato sauce cooking and finished in the pot on stove, make sure sauce is hot cooking on low heat, keeping a light boil.
Add ricotta balls one by one carefully, do not put on top of each other.
Once they float to the top they are done, about 10-15 minutes.
Do not over crowd the pot, work in batches.
Once cooked, spoon out the ricotta balls and transfer to a plate.
Serve hot.
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