Corsican, Vegetarian Bastia-Style Storzapretti (巴斯蒂亞式里考塔起司球) December 1, 2020 0 comments Print Bastia-Style Storzapretti (巴斯蒂亞式里考塔起司球) 0 from 0 votes Recipe by Mitch Course: MainCuisine: CorsicanDifficulty: Easy Servings2servingsPrep time2minutesCooking time1hour 30minutes 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. Ingredients 1 tbsp Olive Oil100 g Swiss Chard250 g Ricotta Salada1 tbsp Mint Leaves1 medium Egg6 tbsp Flour1 tbsp Parmesan Cheese Directions 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.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.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.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 Video TagsCorsica: The Recipes Nicolas Stromboni Twitter Facebook Pinterest Print mitch Garbanzo Stir Fry (熱炒鷹嘴豆) Hakka-Style Saute Fermented Bean Curd with Pork (豆腐乳豬肉片) Leave a Comment CancelYour email address will not be published. Required fields are marked *Name * Email Address * Website Recipe Rating Message Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Δ This site uses Akismet to reduce spam. Learn how your comment data is processed.