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Meatballs that are crisp on the outside and soft on the inside, prepared with ricotta, pistachios and Parmigiano Reggiano, served on a velvety datterini tomato cream and finished with grated cacio ricotta and extra-virgin olive oil.
Drain the ricotta well, if necessary, then place it in a large bowl and work it with the egg until you obtain a smooth mixture.
Add the Parmigiano Reggiano and chopped pistachios, then gradually incorporate the breadcrumbs until you obtain a soft but easily workable dough.
Season with salt and shape small meatballs with your hands, trying to keep them uniform to promote even cooking.
Coat each meatball in breadcrumbs, covering it completely and gently pressing the coating so that it adheres.
Wash the datterini tomatoes, cut them in half and let them soften in a pan with a generous drizzle of extra-virgin olive oil and a pinch of salt.
When the tomatoes are soft, blend them with an immersion blender until you obtain a smooth, velvety cream.
Cook the meatballs in a pan with a little oil, turning them gently, until golden and crisp on the outside.
Distribute the datterini cream among the plates, place the meatballs on top and finish with a generous grating of grated cacio ricotta and a drizzle of extra-virgin olive oil.
Store in the refrigerator in an airtight container for up to 2 days. Preferably consume after reheating the meatballs and cream separately.
For even cooking, prepare meatballs of the same size. Serve them immediately, while the coating is still crisp and the datterini cream is velvety.
Italia, Sicilia
| Energy (kcal) | 72.64 |
| Carbohydrates (g) | 3.53 |
| of which sugars (g) | 2.77 |
| Fat (g) | 4.71 |
| of which saturates (g) | 2.66 |
| Protein (g) | 4.56 |
| Fibre (g) | 0.69 |
| Salt (g) | 0.06 |
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