Polpettine di Ricotta di Bufala ed erbe aromatiche

4 servings

250g Buffalo Ricotta
80g Parmigiano Reggiano, grated
70g whole wheat breadcrumbs
40g chopped herbs
Thyme, as needed
Rosemary, as needed
Sage, as needed
1 egg
Salt, as needed 
Pepper, as needed

    Préparation

    Finely chop the herbs and add the Buffalo Ricotta, egg, and Parmigiano Reggiano, stirring well. 
    Add salt, pepper and some of the breadcrumbs, and mix until obtaining a firm mixture. 
    Use your hands to shape the mixture into small balls and roll them in the remaining breadcrumbs. 
    Let the meatballs rest in the refrigerator for at least 1 hour. 
    Preheat the oven at 170°C and bake for 15 minutes. 
    Serve hot.

    The buffalo ingredient