Polpette di Ricotta e Vitella - A Traditional Tuscan Recipe

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Polpette di Ricotta e Vitella Veal and Ricotta Meatballs Ingredients (serves 8) For the Meat Balls:

For the sauce:

• 500 g veal mince (finely minced) • 400 g sheep ricotta cheese • 2 eggs • 150 g parmesan cheese • a pinch of nutmeg • a pinch of salt • a pinch of black pepper • oil for frying (sunflower or peanut oil)

• 3 garlic cloves, crushed • 4 tbs extra virgin olive oil • 800 g diced, peeled tomatoes • a pinch of salt • 6 basil leaves

Using your hands, mix all the ingredients together until you obtain a smooth mixture. Form rissoles about the size of an egg and flour them. In a deep frypan, fry a few meat balls at a time in the hot oil turning them in the oil. Drain them on kitchen paper.

Sautè the garlic in a saucepan. Add the tomatoes and salt and cook for 10 minutes. Then add the meat balls and basil leaves. Cook for another 5 minutes and serve, garnishing with extra basil leaves.