Ricotta balls in tomato sugo
Vegetarian, delicious and quick to make. These ricotta balls are the perfect summer meal. And the recipe from Calabria is so old that today no one can say exactly where it comes from.
Ingredients
- 350 g ricotta sheep
- 140 g bread crumbs soft white
- 1 small bunch parsley
- ½ clove garlic
- 50 g Pecorino grated
- 50 g Parmesan grated
- 2 eggs
- salt
Sugo
- olive oil extra virgin
- garlic
- 750 g tomato purée
- 1 small bunch basil
- salt
Instructions
For the balls
- put the ricotta in a fine sieve and leave to drain overnight in the refrigerator. Cut the crust from the white bread, weigh the inner part of the bread and finely mix it together with the parsley. Then add the ricotta, crushed garlic, eggs and the grated cheese and mix everything well. Season to taste with salt. Grease your hands with oil and roll the dough into even balls, not too big.
For the sugo
- heat the oil in a deep pan. Fry the peeled whole garlic clove in the oil until golden brown. Remove the garlic and add the tomatoes and basil leaves. Add salt to taste. Once the sauce is boiling, place the balls in the sauce and simmer gently all together for about 10 minutes. Serve with fresh bread and sprinkled with basil.
Nutrition
Calories: 496.7 kcalCarbohydrates: 46.8 gProtein: 29.3 gFat: 22.4 gSaturated Fat: 12.6 gPolyunsaturated Fat: 1.8 gMonounsaturated Fat: 6.4 gTrans Fat: 0.01 gCholesterol: 148 mgSodium: 771.8 mgPotassium: 1122.6 mgFiber: 5.6 gSugar: 11.9 gVitamin A: 2919.9 IUVitamin C: 39.3 mgCalcium: 596.1 mgIron: 6.9 mg
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