• Fall Dinners - 15

    From Dave Drum@1:3634/12 to All on Fri Nov 18 15:14:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ricotta Polpette In Tomato Sauce
    Categories: Chese, Herbs, Vegetables, Chiies, Breads
    Yield: 8 servings

    MMMMM---------------------------SAUCE--------------------------------
    10 Fresh basil leaves
    1/2 c Extra-virgin olive oil
    2 cl Garlic; peeled, lightly
    - smashed
    1 ts Red-pepper flakes (opt)
    56 oz (2 cans) crushed tomatoes
    2 tb Tomato paste
    1 tb Kosher salt
    1 ts Fresh ground black pepper

    MMMMM----------------------RICOTTA POLPETTE---------------------------
    32 oz Whole-milk ricotta cheese
    2 1/2 c Seasoned Italian bread
    - crumbs
    3 lg Eggs
    1/4 c Fine grated Pecorino Romano;
    - more to serve
    1 tb Chopped fresh parsley, more
    - to serve
    1 tb Kosher salt
    1 ts Fresh cracked black pepper

    PREPARE THE SAUCE: Tear 5 basil leaves in half; reserve
    the rest. Combine the torn basil, olive oil, garlic and
    red-pepper flakes (if using) in a small saucepan and
    cook over very low heat for 10 minutes, allowing the
    basil and garlic to steep in the oil. (Do not let the
    garlic get beyond medium brown in color.) Remove from
    the heat, strain the oil, discard the solids and set the
    infused oil aside.

    In a large pot or Dutch oven, combine the crushed
    tomatoes, tomato paste, salt and pepper with 2 cups
    water and the infused oil. Bring to a boil over
    medium-high heat, then immediately reduce to a simmer.

    Partially cover the pot and simmer the sauce over
    medium-low heat, undisturbed, while you prepare the
    ricotta polpette.

    In a large bowl, use a spatula to mix all the polpette
    ingredients until combined. (The mixture will be quite
    soft.) Wet your hands and pinch off approximately
    2-tablespoon portions and roll them into balls between
    your palms. (They should each be about 2 inches wide and
    weigh about 40 grams.) Place each polpette on a baking
    sheet and repeat with the remaining mixture, making
    about 35 small balls.

    Once all the polpette have been rolled, bring the sauce
    to a boil and carefully drop them into the sauce. Shimmy
    the pot back and forth gently, after each addition, to
    make room and to prevent the polpette from sticking to
    the bottom of the pot or to each other. Do not stir, as
    the balls will break apart.

    Cover the pot with a lid and leave the polpette in the
    sauce, undisturbed, for 4 minutes. Remove the lid and
    shimmy the pot again. They will have begun to firm up.
    Cover the pot again and cook for another 10 minutes,
    until they are firm, plump and cooked through.

    Carefully remove the polpette to a plate, topping them
    with spoonfuls of sauce, or transfer the polpette and
    sauce to a shallow serving bowl. Chop the remaining
    basil and sprinkle on top, and garnish with more grated
    cheese.

    By: Anna Francese Gass

    Yield: 8 servings (about 35 ricotta balls and about 7
    cups of sauce)

    RECIPE FROM: https://cooking.nytimes.com

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