Ricotta Balls

A really unusual dessert, Ricotta Balls makes a splendid finishing Italian-style dinner.

16 Macaroons

1 lb. ricotta cheese

2 eggs

½ teaspoon ground cinnamon

4 oz. butter

Place the macaroons between two sheets of greaseproof or waxed paper. Using a rolling pin, finely crush the macaroons until they resemble fine breadcrumbs. Set half of the macaroon crumbs aside.

Using the back of a wooden spoon, rub the remaining crumbs through a fine strainer into a medium-sized mixing bowl. Add the cheese and stir well. Set aside.

In a small bowl, lightly beat one of the eggs with a fork.

Add the beaten egg and cinnamon to the cheese mixture and beat well with the wooden spoon until the mixture is thoroughly combined.

With your hands, roll the mixture into walnut-sized balls and put them on a plate. Place the plate in the refrigerator and chill for 10 minutes.

Meanwhile, in a shallow mixing bowl, beat the remaining egg with a fork. Pour the remaining macaroon crumbs on to a plate.

Dip each cheese ball first into the beaten egg then into the crumbs, making sure that it is completely covered. Shake off any excess crumbs.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the cheese balls and cook, turning frequently, for 5 to 10 minutes or until the balls are golden brown all over.

Remove the pan from the heat and, using a slotted spoon, place the balls on kitchen paper towels to drain. Transfer to a warmed serving dish and serve.

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