POLPETTE VEGETARIANE ALLA RICOTTA
If you’re after a vegetarian version of our polpette (meatballs), these are so tasty you’ll be delighted to have renounced the flesh. Italians wouldn’t traditionally have polpette with pasta, and they do also work well with some vegetables and a salad on the side. Or just in a tomato sauce with potatoes for a bit of extra substance.
- 200 g Dried Lentils
- 125 g Ricotta
- 30 g Breadcrumbs
- 50 g Ragusano/parmesan
- 1 large Egg
- 1 tsp Chilli flakes
- 3 cloves Garlic
- Salt and pepper to taste
- Extra virgin olive oil
- First cook the lentils according to the instructions on the package. Drain them and whizz them in the blender for a couple of minutes until smooth.
- Mix in all the other ingredients, except for the olive oil, really well. Really well, like get stuck in with your hands, it’s the best way. You can leave this mix overnight or use straightaway.
- Heat the olive oil in a frying pan and roll the mixture into 4cm width balls.
- Fry over a medium heat, turning frequently to get them brown all over. They are best served with a simple, tomato sauce, and with or without pasta.