Ricotta Polpette

Ricotta Polpette: A Taste of Italy in Every Bite

When it comes to Italian cuisine, there are few dishes as beloved and iconic as polpette. These small, delicate meatballs have been a staple of Italian cooking for centuries, and their versatility has made them a favorite among foodies and families alike. But while traditional polpette are made with ground beef, pork, or a combination of the two, there’s another version that’s gaining popularity in Italy and around the world: Ricotta Polpette.

What are Ricotta Polpette?

Ricotta Polpette are essentially meatballs made with ricotta cheese instead of ground meat. The ricotta is mixed with breadcrumbs, Parmesan cheese, eggs, and seasonings, then formed into small balls and fried until golden brown. The result is a crispy exterior giving way to a creamy, cheesy interior that’s both familiar and innovative.

The History of Ricotta Polpette

While traditional polpette have their roots in ancient Italy, Ricotta Polpette are a more recent innovation. They’re believed to have originated in the Campania region, where ricotta cheese has been a staple for centuries. Local cooks began experimenting with the creamy cheese, using it to make a lighter, more delicate version of the traditional meatball. Today, Ricotta Polpette can be found on menus throughout Italy, particularly in the southern regions where ricotta is most abundant.

How to Make Ricotta Polpette

Making Ricotta Polpette is relatively simple, although it does require a bit of patience and attention to detail. Here’s a basic recipe to get you started:

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Preheat the oil in a deep frying pan over medium-high heat.
2. In a large bowl, combine the ricotta cheese, breadcrumbs, Parmesan cheese, egg, parsley, salt, and pepper. Mix well until a dough forms.
3. Use your hands to shape the dough into small balls, about 1 1/2 inches in diameter. You should end up with around 20-25 polpette.
4. When the oil is hot, add a few polpette to the pan and fry until golden brown, about 3-4 minutes per side. Repeat with the remaining polpette.
5. Remove the polpette from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Serve the Ricotta Polpette hot, either on their own or with a side of marinara sauce and pasta.

Why You’ll Love Ricotta Polpette

So why should you give Ricotta Polpette a try? Here are just a few reasons:

• Less meat, more cheese: Ricotta Polpette are a great option for vegetarians or those looking to reduce their meat intake. The ricotta cheese provides plenty of flavor and texture without the need for meat.
• Unique flavor profile: The combination of ricotta cheese, Parmesan cheese, and breadcrumbs creates a flavor profile that’s both rich and delicate. It’s a perfect balance of creamy and crunchy.
• Easy to make: While Ricotta Polpette do require a bit of effort to make, they’re relatively simple to prepare. And the end result is well worth the extra work.

Conclusion

Ricotta Polpette are a delicious and innovative twist on traditional Italian polpette. With their creamy, cheesy interior and crispy exterior, they’re a must-try for anyone looking to experience the best of Italy. So why not give them a try? Your taste buds will thank you!

Ricotta Polpette