Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 250 g | UHT Ricotta Cheese Sterilgarda |
| 1 | egg |
| 3 cucchiai | grated cheese |
| q.b. | breadcrumbs |
| 350 mL | tomato passata Sterilgarda |
| 0.5 | onion |
| 1/2 | carrot |
| q.b. | fresh parsley |
| q.b. | salt |
| q.b. | pepper |
| q.b. | olive oil |
Preparation
- Pour the ricotta into a bowl, add the egg, the parmesan and a sprig of chopped parsley and a pinch of salt and pepper.
- Mix everything together with a fork and when the mixture is smooth, start adding the breadcrumbs one spoonful at a time.
- Work the mixture with your hands to shape it into meatballs.
- Pour a drizzle of olive oil into a pan and finely chop the onion and carrot.
- Leave to fry, pour in the tomato puree and add salt to taste.
- Cook the sauce for a few minutes, stirring occasionally, then add the meatballs.
- Cook for 10 minutes with the lid on, turning the meatballs every now and then.
- Once cooked, serve the meatballs hot.
Blanch the walnuts for 1 minute in boiling water, drain and peel them. Put the egg yolk in the blender with the grated zest of the whole orange and a spoonful ...
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