25

share on

Ricotta meatballs on pumpkin flower salad

ingredients

servings

4

Ricotta cheese

250 oz

Eggs

2 unit

Grated Parmesan cheese

4 spoons

Breadcrumbs

5 spoons

Extra virgin olive oil

1 teaspoon

Sunflower oil

2 spoons

Courgette flowers

8 unit

Iodized salt

to taste

Pepper

to taste

starters from Italy

Ricotta meatballs on pumpkin flower salad

Ricotta meatballs on pumpkin flower salad

vegetarian with gluten with eggs with lactose high in calcium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta meatballs on pumpkin flower salad

An Express dish and very light, excellent as an aperitif!

Ricotta meatballs on pumpkin flower salad step 1

step 1

Stir in a ricotta bowl (sieve for a less lumpy mixture), eggs, breadcrumbs, grated parmesan, salt and pepper, until you get a firm consistency. Let it rest for 10 minutes

Ricotta meatballs on pumpkin flower salad step 2

step 2

Form the balls and cook in a pan with the seed oil, for about 12 minutes, obtaining a crust on both sides (turn them halfway through cooking)

Ricotta meatballs on pumpkin flower salad step 3

step 3

Remove the pistil from the pumpkin flowers, open them in a book and rinse them in running water, place them on a plate

Ricotta meatballs on pumpkin flower salad step 4

step 4

Add the freshly prepared meatballs, season with extra virgin olive oil, salt and pepper, and if you want, sesame and harissa sauce. Enjoy your meal!

Loading pic