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Message
Baked Ricotta Cheese
Posted on 5/31/21 at 11:11 pm
Posted on 5/31/21 at 11:11 pm
I recently had an appetizer at a restaurant that was great. They simply took some house-made ricotta and made balls about the size of golf balls. They then put the ricotta balls in about a half inch of tomato sauce and baked the whole thing. Not surprisingly, when I tried to duplicate the recipe, the ricotta balls just melted down and combined with the tomato sauce.
Does anyone have any ideas what I could mix with the ricotta to make itt hold its consistency?
Does anyone have any ideas what I could mix with the ricotta to make itt hold its consistency?
This post was edited on 6/2/21 at 10:11 pm
3
Posted on 6/1/21 at 12:44 am to Spankum
freeze them?
Posted on 6/1/21 at 12:52 am to Spankum
I suspect there was egg involved.
Posted on 6/1/21 at 10:57 am to Spankum
quote:
For the ricotta balls
500 g ricotta (1lb) cow or sheep milk ricotta
150 g breadcrumbs (5-6oz) or 4 thick slices of stale bread
30 g Parmigiano Reggiano (1oz) for vegetarians use hard cheese without animal rennet
30 g Pecorino cheese (1oz) or use 60g (2oz) of only one cheese if you don't have both
2 eggs beaten
1-2 garlic cloves peeled and finely chopped
1 handful fresh parsley finely chopped
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