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polpette di Ricotta for lent (recipe below) ⬇️

In Sicily, this was a Sunday meal for my family because they could not afford meat. When we came to America and had more money to buy meat. These Polpette turned into a tradition made during lent to substitute meat. What was once a meal out of necessity is now our ultimate comfort meal.

2 pounds ricotta
2 eggs
2 tablespoons sugar
2 tablespoon fresh mint
1 tablespoons pecorino cheese
1 cup unseasoned breadcrumbs

For plain sauce
3 cans of tomato passata
1 onion
3 garlic cloves

1) In large bowl add ricotta, eggs, sugar, mint, salt and breadcrumbs. Mix together with a fork or spoon. Mix until all incorporated.
2) Heat up a pan with oil on medium heat
3) with two spoons grab some ricotta keep rolling the ricotta between them. Immediately add to the oil. Pat down alittle with fork.
4) after the are golden brown on each side take out of pan and put to the side.
5) once the sauce is down cooking. Add the Polpette gently into the sauce. Pat them down very very gently alittle under sauce. Don’t try to push and force all of them under the sauce if they are not going.
6) place on low, and cook for 30 minutes. Shake them in between so they don’t stick at the bottom.
7) when it is time to take them out. You can let me cook for a few minutes before taking them out of the sauce. It will make it easier to transport them. Very gently lift each Polpette out of the sauce and into the plate. They will break easily so take your time here.

Cook whatever pasta you like, add the sauce and top with as many Polpette as you like😋

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