Bastia-Style Storzapretti (巴斯蒂亞式里考塔起司球)
Course: MainCuisine: CorsicanDifficulty: EasyServings
2
servingsPrep time
2
minutesCooking time
1
hour30
minutesToday’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 Oil
100 g Swiss Chard
250 g Ricotta Salada
1 tbsp Mint Leaves
1 medium Egg
6 tbsp Flour
1 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.
