Ricotta Meatballs (Polpettine di Ricotta)
Instructions
In a bowl, combine together: the ricotta, the egg whites whipped until foamy, grated truffle and the breadcrumbs.
Stir thoroughly until mixture is smooth and easy to handle and with the palms, create the meatballs that will dive in the egg and that will roll in breadcrumbs (also flavored with a little pepper and other truffle).
Emerge them in hot oil and FRY until they are golden.
Finally, place on a serving dish, covered with paper towel to remove excess oil.
Serve immediately hot and crunchy.
Tip: you may spolverizzarle with fine flakes of black truffle before serving.
Ingredients and dosing for 4 persons
- 150 g of very fresh ricotta
- 2 egg yolks
- 1 egg whites
- Breadcrumbs
- Salt
- Pepper
- 80 g of grated black truffle of norcia
- Olive oil