Polpette di cavolo nero e ricotta accompagnate dalla maionese | La Vialla

Ingredients

• 300 g palm kale
• 600 g fresh sheep’s milk ricotta
• 1 egg
• 60 g grated aged pecorino cheese
• 60 g breadcrumbs (plus enough to coat the little balls)
• 2-3 slices stale bread (without the crust)
• 1 clove of garlic
• 3 tbsp Extra Virgin Olive Oil (plus a drizzle to add on top before cooking)
• salt
• pepper
• 2 egg yolks
• 250 ml Extra Virgin Olive Oil La Vialla “Leggero”
• ½ untreated lemon