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Meatballs are a quick and easy dish, considered a classic of Italian cuisine. In this reinterpretation we add the elegance of shrimps and the creaminess of ricotta to enhance the flavour.
Ingredients for
4 servings
- 250 g of ricotta Sabelli
- 1 egg
- 200 g of shrimp tails
- Chopped chives to taste
- Peel and juice 1 lemon
- Peel of 1 orange
- Flourto taste
- Breadcrumbs
- 1 egg
- Extra virgin olive oil, salt, black pepper to taste
Prodotti utilizzati per questa ricetta
Ricotta Fior di Gran Sasso
250 g / 350 g
Method
Shell the shrimp tails and chop them in a mixer or with a knife. In a bowl, mix the ricotta and the chopped chives; add the shrimp tails and the egg. Mix everything and add salt to taste. Form into balls with wet hands. Prepare three bowls for the breadcrumbs: one for the flour, one with the beaten egg, one with the breadcrumbs. In the bowl with the egg add a splash of lemon; in the breadcrumbs a little orange and lemon zest and a pinch of salt. Roll the meatballs first in flour, then in egg, and finally in breadcrumbs. Fry them in plenty of oil. Drain, pat dry, and complete with a sprinkling of citrus peel and eat them piping hot.
WISDOM PILL
Ricotta is a timeless product, originating in far-off Egypt and the Sumerians. It has a very ancient history and is also mentioned in Greek literature, where it was processed and matured in the cave of Cyclops.