Ricotta Cheese Balls
Ingredients
- 400 gBrousse (fresh sheep's milk cheese made from whey) (well drained)
- 1 pcEgg (whole)
- 60 gParmesan cheese (finely grated)
- 50 gBreadcrumbs (fine)
- 1 pcFlat-leaf parsley (finely chopped)
- 1 pinchNutmeg (grated)
- 3 tbspExtra virgin olive oil
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 400 gRicotta Cheese (well drained)
Method
Light and airy cheese balls, golden on the outside and meltingly soft inside. The scent of nutmeg blends with the freshness of the cheese and chopped flat-leaf parsley.
- 1
Place the brousse and ricotta in a fine sieve. Press lightly to extract as much whey as possible. The cheese must be dry to the touch so that the balls do not collapse during cooking.
- 2
In a mixing bowl, combine the cheeses, egg, grated parmesan, and breadcrumbs. Add the chopped parsley and nutmeg. The dough should be flexible but pull away from the sides.
- 3
Take a small amount of dough and roll between your palms to form walnut-sized balls. They should be very smooth, without cracks.
- 4
Heat the olive oil. Place the balls without crowding them. When the crust is golden and firm, turn them gently. Drain on paper towels.
Frequently asked questions
How do you get this dish right?
- If the mixture sticks to your hands, dampen them slightly with cold water.
- Do not overwork the mixture to maintain the lightness of the cheese.
How long does this dish keep?
Eat immediately after cooking to maintain the contrast between the crust and the melting center. Can be kept for 24 hours in the fridge before cooking.
