Ricotta meatballs with tomato sauce
Instructions
Stir the ricotta in a bowl with the Parmesan cheese, a pinch of salt, a pinch of grated nutmeg.
Finely chop the mint leaves and marjoram, add ricotta and mix well.
Formed with wet hands, 4 large flat balls that have four flat plates; scalded in boiling water for a few seconds, the tomatoes, drain, Peel, take away the seeds and cut flesh into cubes.
Toast the pine nuts in a non-stick frying pan, then deliver the meatballs with ricotta; grease with a little oil toasted slices of bread under the grill of the oven and cut into triangles.
Located at the heart of meatballs tomato diced, seasoned with a little oil and a pinch of salt.
Arrange the triangles of toast around the meatballs and serve immediately.
Ingredients and dosing for 4 persons
- 500 g of ricotta romana
- 40 g of grated grana padano cheese
- 5 leaves of mint
- 40 g of pine nuts
- 2 sprigs of marjoram
- 2 tomatoes auburn
- 2 slices of bread for sandwiches
- 1 thread of olive oil
- Salt
- 1 pinch of grated nutmeg