Ricotta polpette with tomato sauce | Recipe | V-ZUG Vietnam
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Cooking tools:
- Food processor
- Immersion blender
- Kitchen scale
- Oven
- Baking dish
- Pan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen timer
Ingredients
- 250 g day-old bread
- 250 ml milk
- 250 g ricotta
- 200 g frozen spinach
- 80 g grated Parmesan
- 1 egg
- 2 sprigs of flat-leaved parsley
- 1 clove of garlic
- 1½ tsp salt
- Some pepper
- 1 tbsp olive oil
- 1 onion
- 1 tbsp tomato purée
- 800 g skinned cherry tomatoes (tinned) or plum tomatoes (tinned)
- 200 ml water
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp pine nuts
- Some flat-leaved parsley
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