Cartridges with ricotta soup
Instructions
Worked fine the ricotta with a wooden spoon until you get a very smooth and homogeneous cream.
Cream.
a whole egg, flour, salt, pepper and a pinch of nutmeg.
Stir carefully.
With the mixture you make so many pellets the size of hazelnuts, lightly flour them and fry them in hot oil.
Dry on kitchen paper.
Place them in a bowl and pour over the boiling broth.
Serve with grated cheese.
Accompanying wines: Cortese Di Gavi, Soave DOC, Bianco Di Alcamo DOC.
Ingredients and dosing for 4 persons
- 100 cl of meat broth
- 250 g of ricotta
- 1 egg
- 60 g of flour
- Grated cheese
- 1 pinch of nutmeg
- Olive oil
- Salt
- Pepper