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RICOTTA BALLS WITH CHERRY TOMATOES AND BASIL

RICOTTA BALLS WITH CHERRY TOMATOES AND BASIL

Preparation time: 40 minutes

Cooking time: 15 minutes

Blast chilling time: 1 hour and 25 minutes

Shock freezing time: 1 hour and 20 minutes

  • Difficulty: Low

Ingredients for 4 people (14 ricotta balls of 4 cm diameter):

150 g of ricotta vaccina

150 gr of goat ricotta

10 anchovy fillets in oil

1 egg

100 gr of flour type “0”

50 gr of grated Parmesan cheese

300 gr of cherry tomatoes

Basil

Extra-virgin olive oil

Salt and pepper

Procedimento

Wash the tomatoes, carve them with a knife and put them inside the refrigerator.

Strain the anchovy fillets and cut them into small pieces.

In a pan mix the two ricottas with the egg, a pinch of salt, a pepper crumb, grated Parmesan cheese and 50 gr of flour.

Take a spoon of the mixture, divide it into two parts, insert a piece of anchovy in the center of one part, close with the other part of the mixture and form a ball of about 4 cm diameter, lightly pressing it between the palms of the hands. Proceed this way until the compound is finished.

Flour all the balls with the remaining flour and lay them on a plate covered with oven paper.

Heat a little oil in a pan, sauté the balls about 2 minutes per side and drain.

Transfer the cherry tomatoes in the same pan with some basil leaves, season with salt, cover with a lid and cook for 5-6 minutes. Then add the ricotta balls, leave to flavour for a few minutes and serve.

Suggerimenti

  • Chilling Chilling

You can prepare a large amount of ricotta balls, cook them with cherry tomatoes and blast chilling them with Freddy so you can keep them in the refrigerator for a week as just made.

Freddy
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