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The Recipes

Meatballs with ricotta and citrus-scented shrimp

CONTEMPORARY RECIPES

  • 30
  • 2
  • 4

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

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

Meatballs with ricotta and citrus-scented shrimp

Prodotti utilizzati per questa ricetta

Ricotta Fior di Gran Sasso

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.

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