Polpetta with ricotta and Parmesan.

Polpetta has two important differences from our usual burgers.

• To prepare polpetty used low-fat minced meat and it should be only one. For example, veal, beef, chicken. It is unacceptable to use two or more kinds of meat for cooking meat.

• In the beef for polpetty not put onions, garlic and other vegetables. They are added to the sauce. Does not happen in the minced and soaked in milk or cream or grated potato bread.

• Polpetty not fry in a frying pan, and bake in the oven in a sauce.

The highlight in the polpette is that 70% of minced meat accounts for 30% of cheese.

Therefore, selected for the preparation of the cheese determines the final taste of the product. I chose sustained ricotta and Parmesan. As a result, we waited more piquant taste, although the polpetty came just over a rather dry, but the sauce is compensated.

In general, choose a cheese depends on your preference. The main thing – that it was high quality and delicious.

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For the preparation of 3-4 servings polpetty.

• 500 g beef or veal;
• 50 g Parmesan cheese;
• 100 g of seasoned ricotta;
• 500 grams of pureed tomatoes;
• 1 large or 2 small bulbs;
• 3-4 cloves of garlic;
• Olive oil for frying.

Salt and spices, we do not use here, as for the flavors in the dish meets the cheese.

Cooking method:   
1. Onions and garlic in a blender grind. Fry in olive oil until golden brown.

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2. Add the pureed tomatoes to the onions, stir and tormented, covered over low heat for 5-10 minutes.

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3. From preparing minced meat. We shred the cheese and add it to the meat.

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4. Thoroughly mix the minced meat and cheese.
5. Form for baking cover with a thin layer of olive oil. Form a small round polpetty and put them in shape. Top fill the prepared tomato sauce. We send in a preheated 220 degree oven for 15-20 minutes.

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6. Serve polpetty with plenty of sauce.

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