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Polpettine di ricotta
45 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 357
  • Fat about 20g
  • Carbohydrates about 25g
  • Protein about 17g
This is needed
This is needed for 4 people
Polpettine
  • 20 g breadcrumbs
  • 100 g day-old bread, finely chopped
  • 0.75 bunch flat-leaf parsley, finely chopped
  • 30 g grated Parmesan
  • 30 g Pecorino, finely grated
  • 250 g ricotta
  • 1 eggs, beaten
  • 0.5 tsp salt
  • a little pepper
Tomato sauce
  • 2 tbsp olive oil
  • 1 garlic clove, squeezed
  • 700 g puréed tomatoes
  • 10 basil leaves, torn into pieces
  • 0.5 dl water
  • 0.25 bunch flat-leaf parsley, finely chopped
  • 0.75 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Polpettine
In a bowl, mix the bread with all the other ingredients up to and including the egg, season, knead well. With damp hands, shape the mixture into approx. 12 balls, place on a plate, cover and chill for approx. 15 mins.
Tomato sauce
Heat the oil and garlic in a wide frying pan. Sauté the garlic. Add the tomatoes, pour water into the empty tomato jar, shake well, add to the pan, simmer for approx. 5 mins. Add the basil, season. Reduce the heat, place the polpettine in the sauce, simmer for approx. 15 mins. Don't turn the balls but drizzle them with the sauce every now and then. Serve the polpettine with the tomato sauce, garnish with parsley.