CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
302
Hi, was there any recipe or guideline you were following for the basic egg/cheese ratios, or were you just winging it?
I ask because I find myself having an embarrassing amount(*) of ricotta (6 x 15 ounce tubs, 3 “whole milk” and 3 “extra cream” - the difference being 8g vs 11g fat per serving). And like you, I’m wondering what to do with them. Your stuff looks and sounds really great.
(*) I bought 2 for me, and 2 for my oldest daughter at the beginning of the “half price sale” week. I got to her house and found out she’d also already gotten some for herself, but I failed to delete “ricotta” from my phone shopping list. So grabbed 2 more at the end of that half-price week, forgetting how much I already had.
I gotta get more organized… or more sleep… one of these days… maybe… … probably not.
I used one whole egg for each 7-8 oz. of ricotta. For the sweet version, I added the equivalent of 50 g. of sugar to those amounts. For the savory, I added the equivalent of 1/2 c. grated parm (reserving a big pinch to sprinkle on top). Herbs and other bits to taste. If you make it, please post your variations and results - I would love to hear about it.
1 Like
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
304
Many thanks! And, will do!
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
305
Hi - I opened a tab for this recipe when you posted it, then just now got around to reading it, and couldn’t for the life of me remember why I had it open! (Had to search here and found it was your link).
I know said you hadn’t tried it yet, but I wonder about part of the method, if you’ve read it. In step 5 we bring the sauce to a boil and gently introduce the polpette. That’s the last mention of cooking temp. In step 6 we cook, covered, for 4 minutes, shimmy the pot to move the polpette around again, then cover and cook another 10 minutes.
My thinking with such fragile stuff as these, is that these 4 and the 10 minute cook periods should likely be at a simmer, but the last temp instruction we received was to have the sauce boiling. Which would you do? (There are only 3 comments and none address this aspect)
Thanks if you have any ideas, and thanks for posting the recipe.
I am not @Saregama but if it were me making these I would have the sauce on the lowest possible simmer while cooking the polpette so as not to break them up.
3 Likes
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
307
Thank you. That’s what I was thinking. Meanwhile I pulled up a couple of more recipes, and both specify very low simmer during the cook period(s).
I would have done as you did, and lowered to a simmer. Also perhaps added some more water to thin the sauce before adding the polpette, to account for absorption and evaporation. How did you like the end result?
1 Like
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
309
I mentioned it in the dinner thread, but I was kind of underwhelmed and wanted more flavor. But it turned out exactly as it should have - really it’s that my expectations weren’t in line with what I’d just put together (I think my stomach was saying, “Yay, we’re making meatballs!”). I also think the too-fatty double cream ricotta maybe covered up the flavors.
OTOH, my wife is back home and had leftovers for lunch and thought it was great.
I think I’ll try it again though with more salt and garlic, and whole milk ricotta.
