RICOTTA..one of the most popular Italian Cheese throughout the world prized for it’s versatility and mild taste. It’s a star player in certain types of Lasagne, Ravioli, a host of Baked Pasta dishes, the main ingredient in the Cannoli cream, pastries, gnocchi, cavatelli, rustica holiday pies, calzones. This cheese is a work horse and I’m going to give you yet another use of it..PALLINE…translated, that mean “little balls” (stop giggling). As with most cultures Italians love small ball shaped foods, especially of the fried variety. Can these be baked for those who prefer that? No idea. I’m a purist. This dish was created to be fried. I stick with that. So take a look at the picture….you know you want to make these.
This recipe will make about 24-30 depending on how adept you are to rolling same sized balls. Apparently from the picture I am not, nor will I ever profess to be, lol. Some are more round than others, some are bigger than others, some are slightly out of shape. This is homecooking. Don’t stress. Enjoy it! In my area we have so many Italian Pork Stores make these and there are sometimes additional ingredients, like prosciutto,pesto, etc. This recipe I’m sharing with you is strictly a PALLINE DI RICOTTA..Ricotta and other cheeses, no meats, or other vegetables. Let’s talk for a minute about ingredients. Too much can be too much. Researching other ricotta ball recipes there sometimes is a preponderance of overkill. I don’t try to be a native Italian, because quite frankly that’s an impossibility for me. I do try to keep most of my cooking and blogposts to adhering to some general food concepts that one might find in Italy where less is more, the quality of ingredients is the main event. So ,having said all of that let me add that as tempted as you might be DO NOT ADD garlic to this. I’d be very dishonest if within my own blog I wasn’t honest with my own cooking styles. Garlic does not make a dish Italian,ie: Italian foo doesn’t have garlic in everything. Generally cheese,soft cheese fillings are without garlic. Like a calzone or layers of Lasagne, the cheese is mixed with a minimum of ingredients. The garlic overpowers the cheeses in this application. A delicious light crispy shell that breaks into a soft cheesey center…this is a sensory delight. Let start cooking!!
TIME: 2 hours
MAKES: 25-30 WALNUT SIZED BALLS
Enjoy this treat!! Great for dinners and parties!!
These look delicious – I am in a cheese mode at the moment and fried cheese? Perfect. Enjoy your writing/recipes.
thank you so much…have been away for 2 1/2 weeks, just catching up!! Grazie mille!
Oh yum, so glad that i found you through Gina’s blog. Now your newest follower (I think)!
Buonissime! I’ll have to make these soon. Grazie, Peter .
Love your recipes ,ease keep doing them
thank you so much!! more to come!!
Ooh, a cheat day meal! I remember my grandmother making fried ricotta sandwiches when we were kids. Loved them.