Subj : Fall Dinners - 15
To   : All
From : Dave Drum
Date : Fri Nov 18 2022 15:14:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Only those who dare to fail greatly can ever achieve greatly" JFK
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