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Ricotta cheese balls

ingredients

servings

4

Iodized salt

to taste

Extra virgin olive oil

to taste

Basil

7 leafs

Grated Parmesan cheese

50 oz

Type 00 wheat flour

100 oz

Eggs

1 unit

Anchovies in oil

10 oz

Cherry tomatoes

300 oz

Sheep milk ricotta cheese

300 oz

second courses from Italy

Ricotta cheese balls

Ricotta cheese balls

with gluten with eggs with fish with lactose high in calcium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta cheese balls

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.

Ricotta cheese balls step 1

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.

Ricotta cheese balls step 2

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.

Ricotta cheese balls step 3

step 3

Heat 5 tablespoons dolio in a frying pan, brown the meatballs two minutes per side and drain.

Ricotta cheese balls step 4

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.

Ricotta cheese balls step 5

step 5

Add the meatballs and basil leaves and cook a few minutes.

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