multicolored tagliatelle with fresh sauce
second courses from Italy
Ricotta cheese balls
Ricotta cheese balls
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Who does not like the meatballs! And those with cottage cheese and cherry tomatoes have all the flavor of the summer is coming to an end.
preparation
step 1
Drain the anchovies and cut in half. In a bowl mix the ricotta with the egg, Parmesan cheese and 50 grams of flour.
step 2
Picked up a little of the compound, inserted in the middle a piece of anchovy, close the compound forming a meatball. Continue until the end of the ingredients, then flour the meatballs.
step 3
Heat 5 tablespoons dolio in a frying pan, brown the meatballs two minutes per side and drain.
step 4
When you have removed the meatballs, transferred in the same pan previously washed tomatoes and cut in half, salt, add a ladle of water and cook over low heat for about ten minutes.
step 5
Add the meatballs and basil leaves and cook a few minutes.