MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ricotta Polpette In Tomato Sauce
Categories: Cheese, Herbs, Vegetables, Chiies, Breads
     Yield: 8 servings

MMMMM---------------------------SAUCE--------------------------------
    10    Fresh basil leaves
   1/2 c  Extra-virgin olive oil
     2 cl Garlic; peeled, lightly
          - smashed
     1 ts Red-pepper flakes (optional)
    56 oz Crushed tomatoes (2 cans)
     2 tb Tomato paste
     1 tb Kosher salt
     1 ts Fresh ground black pepper

MMMMM----------------------RICOTTA POLPETTE---------------------------
    32 oz Whole-milk ricotta cheese
 2 1/2 c  Seasoned Italian bread
          - crumbs
     3 lg Eggs
   1/4 c  Pecorino romano; fine grated,
          - more to serve
     1 tb Fresh parsley; chopped, more
          - to serve
     1 tb Kosher salt
     1 ts Fresh cracked black pepper

 Prepare the sauce:

 Tear 5 basil leaves in half; reserve the rest. Combine the torn
 basil, olive oil, garlic, and red-pepper flakes (if using) in a
 small saucepan and cook over very low heat for 10 minutes, allowing
 the basil and garlic to steep in the oil. (Do not let the garlic
 get beyond medium brown in color.) Remove from the heat, strain the
 oil, discard the solids and set the infused oil aside.

 In a large pot or Dutch oven, combine the crushed tomatoes, tomato
 paste, salt and pepper with 2 cups water and the infused oil. Bring
 to a boil over medium-high heat, then immediately reduce to a simmer.

 Partially cover the pot and simmer the sauce over medium-low heat,
 undisturbed, while you prepare the ricotta polpette.

 In a large bowl, use a spatula to mix all the polpette ingredients
 until combined. (The mixture will be quite soft.) Wet your hands
 and pinch off approximately 2 tb portions and roll them into balls
 between your palms. (They should each be about 2" wide and weigh
 about 40 g.) Place each polpette on a baking sheet and repeat with
 the remaining mixture, making about 35 small balls.

 Once all the polpette have been rolled, bring the sauce to a boil
 and carefully drop them into the sauce. Shimmy the pot back and
 forth gently, after each addition, to make room and to prevent the
 polpette from sticking to the bottom of the pot or to each other.
 Do not stir, as the balls will break apart.

 Cover the pot with a lid and leave the polpette in the sauce,
 undisturbed, for 4 minutes. Remove the lid and shimmy the pot
 again. They will have begun to firm up. Cover the pot again and
 cook for another 10 minutes, until they are firm, plump and cooked
 through.

 Carefully remove the polpette to a plate, topping them with
 spoonfuls of sauce, or transfer the polpette and sauce to a shallow
 serving bowl. Chop the remaining basil and sprinkle on top, and
 garnish with more grated cheese.

 Recipe by Anna Francese Gass

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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