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Spicy Cheesy Ricotta Balls

Nonna Carolina, the sauce boss behind City Saucery, created this outrageously delicious recipe. When you taste her Spicy Cheesy Ricotta Balls, you'll wish she was your Italian grandma

Ingredients

  • (1) 16-ounce jar of Nonna's Spicy Sauce with Chilies, Olives and Capers
  • 28-ounces fresh ricotta, drained
  • (2) organic eggs
  • 2-cups grated Pecorino Romano cheese
  • 1-cup fine bread crumbs
  • 1-bunch fresh basil, chopped to yield 2 Tbps
  • (3) cloves garlic, minced
  • Olive oil for frying

Preparation

  1. In a large bowl combine ricotta, grated cheese, garlic, eggs, basil and bread crumbs. Mix it with your hands until combined well. Form mixture into balls the size of small walnuts. Set aside
  2. In a tall pan, over medium heat, add oil to reach at least 2" deep. Heat oil to approximately 360-degrees. Add a few balls at a time to the hot oil (use caution to prevent splashing hot oil onto your skin). Do not overcrowd the pan! Fry each ball until golden brown. Remove with slotted spoon and drain. Place on a flat dish lined with a paper towel to soak up any extra oil. Repeat until done.

Serve ricotta balls with a dipping bowl of either Nonna's Spicy Sauce or Nonna's Smoky Sauce (or both)

Serves 4-8

Recipe and Photo reprinted with the permission of City Saucery

$ 0.00

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