1 1/2 cups of ricotta (250 g)
1 egg
3 tablespoons of flour
2 tablespoons of grated cheese
Vegetable oil for frying
2 tablets of beef broth (or 1 liter of beef broth)
Salt, pepper, nutmeg
1 1/2 cups of ricotta (250 g)
1 egg
3 tablespoons of flour
2 tablespoons of grated cheese
Vegetable oil for frying
2 tablets of beef broth (or 1 liter of beef broth)
Salt, pepper, nutmeg
Mash the ricotta well until it's smooth, mix in 1 whole egg and 3 tablespoons of all-purpose flour, salt, pepper, and a pinch of nutmeg
Shape into balls about the size of hazelnuts, coat with flour, and fry in hot vegetable oil
Serve on plates and pour warm broth over the top.
