Ricotta Balls
RICOTTA BALLS INGREDIENTS:
500g ricotta
2 eggs
1 bunch of parsley leaves
2 cloves of garlic
150g of bread crumbs
30g parmigiano reggiano
20g Asiago
30g of pecorino
SAUCE INGREDIENTS:
14 oz. can of crushed tomatoes
8-10 small capers
2 cloves of garlic
4 tablespoon tomato paste
1 cup of water
2 parmesan rinds
1 tablespoon of extra virgin olive oil
optional": 1 tablespoon Calabrian chili paste
BEER PAIRING:
Human Robot Sedlec 12
Style: Czech Pilsner
Abv: 5.4%
This dish will make any Italian grandparent that stars in an Olive Garden commercial proud. This dish is fairly easy to make and just takes some time. The simmering sauce will fill your house with a delightful aroma.
Sauce
Equipment:
Large pot or Dutch oven
Stove top
Cutting board
Knife
Steps:
Smash and rough chop 2 cloves of garlic
Coat bottom of pot with extra virgin olive oil
Pour in the can of crushed tomatoes
Using the can add a cup of water and then pour into pot
Add in capers, garlic and two parmesan rinds
Simmer sauce for about 1 to 2 hours, stir occasionally
Remove parmesan rinds and then use an immersion blender until sauce is smooth
Ricotta Balls
Equipment:
Baking Sheet
Parchment Paper
Bowl
Cheese grater
Steps:
Weigh out 150g of breadcrumbs and set aside
Grate cheeses and set aside
Finely chop parsley leaves and set aside
Crack two eggs in a bowl and whisk
Using a garlic press add in two cloves of garlic
Add in breadcrumbs, grated cheese, parsley. and ricotta to a mixing bowl
Mix all ingredients until fully incorporated
Make cartoon jaw breaker sized balls and place on a baking sheet
After you’ve shaped the ricotta balls, add them to the sauce, spacing them apart
Using a wooden spoon, gently cover the ricotta balls with sauce and simmer for 10-15 minutes
Plate and top with parmigiano reggiano and parsley