Meatless Ricotta Polpette

Ingredients

• Try to find quality ricotta ! It needs to be quite firm . The one I used was this one :
• Don't forget to drain it properly before using.
• If you want to use basic ricotta from your supermarket, you can ; simply use more panko breadcrumbs, since this type of ricotta is more liquidy.
• Try to use decent Pecorino and Parmigiano that you grate yourself , as those 2 ingredients are central to the end taste.
• Feel free to : Remove parsley if you wish, but I would keep basil ; Use only Pecorino or Parmigiano depending on what you have on hand ; Use breadcrumbs instead of panko.
• Remove parsley if you wish, but I would keep basil ;
• Use only Pecorino or Parmigiano depending on what you have on hand ;
• Use breadcrumbs instead of panko.
• Polpette in Italy are not eaten with pasta ; and those polpette in particular are fragile and would break while tossing them in pasta.
• These polpette would be served with Italian bread such as Focaccia , and greens on the side, or salad.
• 400 grams ricotta (quality one, quite firm)
• 150 grams stale bread
• 50 grams panko (or breadcrumbs, optional, if the dough is too liquidy)
• 1 small glass of milk
• 40 grams Parmigiano reggiano (freshly grated)
• 60 grams Pecorino romano (freshly grated)
• 2 medium eggs
• 1 garlic clove (grated)
• 2 tablespoons parsley (minced)
• 2 tablespoons basil (minced)
• 1 large pinch of salt
• 700 grams Passata di pomodoro
• 1 garlic clove (whole)
• 1 thai chile (halved, optional)
• 6 basil leaves
• 2 tablespoons olive oil (quality one)
• black pepper (to taste)