Bastia-Style Storzapretti (巴斯蒂亞式里考塔起司球)

Today’s dish is from a book by Nicolas Stromboni, Corsica: The Recipes. The star of the dish is a hard Ricotta cheese that is also hard to come by at most grocery markets. Fortunately, we located Ricotta Salada from a Wegmans. The swiss chard we used was the rainbow variety, and it ended up giving the cheese balls intense violet spots. Just gorgeous and delicious to eat.

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Bastia-style storzapretti (巴斯蒂亞式里考塔起司球)
Bastia-style storazpretti
Course Side Dish
Cuisine Bastia
Prep Time 2 minutes
Cook Time 1.5 hours
Passive Time 1 hour
Servings
peoplw
Ingredients
Course Side Dish
Cuisine Bastia
Prep Time 2 minutes
Cook Time 1.5 hours
Passive Time 1 hour
Servings
peoplw
Ingredients
Bastia-style storazpretti
Instructions
  1. Heat the olive oil in a large frying pan and fry the swiss chard for 5 minutes. Dry and remove the oil from the swiss chard with a paper towel.
  2. Put the ricotta into a bowl and mash well, then add the mint, egg, and flour. Stir the rainbow swiss chard. Using slightly damp hands, form 4 cm round balls. Dust them well with flour and let them rest for 1 hour.
  3. Place them into a pot of boiling hot water. Once they rise to the top they are ready for the next step. Don't let them boil for more than 2 minutes.
  4. Place the boiled cheese balls into your favorite homemade tomato sauce. Grade some parmesan cheese or a hard Corsican cheese (if you can find one) over everything. We used a sauce that was loaded with basil and garlic. Bake them for 15 minutes in a preheated oven at 350° oven.
Recipe Notes

There are two cities with the name Bastia. This dish is taken from the French city on the island of Corsica.

We dusted the cheese balls with coconut flour, not typical, but storzapretti can taste a bit plain. In the future, we'll also incorporate a quarter teaspoon of salt and pepper into the dry mix, as I think some additional seasoning would increase the flavor.

 

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