RICOTTA POLPETTE

 

  • Cooking Time: 15 mins
  • Servings: about 20 pcs
  • Preparation Time: 10 mins

Ingredients

  • 300 g ricotta
  • 2 TBspoons grated cheese (Parmigiano or Grana)
  • 70 g flour
  • 1 egg yolk
  • 1 organic lemon (zest)
  • 1 teaspoon finely chopped parsley leaves
  • A little Extra virgin olive oil
  • salt

Directions

  • Preheat the oven to 200°C.
  • Put all the ingredients into a mixing ball: the ricotta, the grated cheese, the egg yolk, the finely grated lemon zest and the the finely chopped parsley, salt to taste, and bring them together stirring with a wooden spoon or spatula, forming rather soft dough.
  • With wet hands, form little balls (tablespoon size) and place them on a baking sheet lined with baking paper.
  • Drizzle a little Extra virgin olive oil over them (or even better, brush with oil) and bake for about 15 minutes.
  • Flip them after 10 minutes .

Notes

Website Credit: http://dajana-bakerscorner.blogspot.com/2010/03/sweet-but-not-sweet.html

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