600g fresh ricotta
1 cup grated Parmesan cheese (light)
1 egg
Fresh parsley (for garnish)
6 cups all-purpose flour
Salt and nutmeg to taste
2 cloves garlic, minced
1 can of tomato puree without skin
Canola oil for frying
600g fresh ricotta
1 cup grated Parmesan cheese (light)
1 egg
Fresh parsley (for garnish)
6 cups all-purpose flour
Salt and nutmeg to taste
2 cloves garlic, minced
1 can of tomato puree without skin
Canola oil for frying
Knead the ricotta with a fork
Mix in the cheese, egg, 2 tablespoons of flour, salt, and nutmeg
Place the mixture in the refrigerator for 30 minutes
Add the remaining flour, knead, and shape into balls
Dip small portions in boiling water with salt
When the balls rise to the surface, remove them with a skimmer and transfer to a serving dish. Reserve
To make the sauce, sauté the garlic in oil heated
Add the tomato puree and salt, and simmer quickly
Place over the fritter and garnish with parsley.
