Polpette Di Ricotta E San Daniele
Ingredients – Serves 4
- 200g of Ricotta
- 50g of Grated Parmesan Cheese
- 200g of San Daniele Ham
- 10g of Parsley
- 60g of Breadcrumbs plus some for breading
- 2 eggs
- Zest of 1 Lemon, grated
- Pepper and oil to taste
Method
To prepare the ricotta and San Daniele ham meatballs, start by cutting the ham into strips and then into cubes.
Finely chop the parsley and put it in a bowl, with the ricotta, grated Parmesan, ham, parsley, breadcrumbs, grated lemon zest, pepper to taste and 2 eggs.
Mix everything with a spoon. If the dough is too soft, add more cheese, otherwise, add lemon juice.
With the help of a spoon, form small balls with a diameter of 3-4 cm, then pass them in the breadcrumbs and place them in a pan lined with parchment paper.
Add more grated lemon zest, and a drizzle of oil and bake the ricotta and ham meatballs at 180° C for at least 20-25 minutes. Serve hot.