Text 26487, 75 rader
Skriven 2015-04-29 05:16:58 av Dave Drum (1:261/38.0)
Ärende: Gourmet 812
===================
 * Originally in: fido.HOME_COO

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

      Title: Smoky Ricotta Fritters
 Categories: Cheese, Breads, Appetisers
      Yield: 6 servings

     15 oz Container ricotta cheese
    3/4 c  Fine grated Pecorino Romano
    1/2 c  Coarse grated smoked
           - mozzarella
      3 lg Eggs
           All purpose flour
      1 c  (or more) fine grated
           - Parmesan
           Olive oil (for frying)

  SPECIAL EQUIPMENT: Cheesecloth

  Place sieve over medium bowl; line sieve with double layer
  of cheesecloth, leaving long overhang. Place ricotta
  cheese in prepared sieve and wrap cheesecloth around
  ricotta, squeezing gently to release some of liquid from
  ricotta. Cover and refrigerate until ricotta has released
  most of its liquid and cheese is dry enough to form into
  balls, at least 24 hours and up to 2 days. Discard drained
  liquid.

  Line baking sheet with plastic wrap or parchment paper.
  Place drained ricotta cheese in another medium bowl. Mix
  Pecorino Romano cheese and smoked mozzarella into ricotta.
  Season to taste with salt and pepper. Add 1 egg; stir to
  blend. Place flour in small bowl. Whisk remaining 2 eggs
  in another small bowl to blend. Place Parmesan in another
  small bowl. Form ricotta mixture into walnut-size balls
  (about 1 packed tablespoonful for each). Working with 1
  cheese ball at a time, dip into beaten egg, then roll in
  flour, then coat with beaten egg again. Roll cheese ball
  in Parmesan cheese, coating completely. Place on prepared
  baking sheet. Repeat with remaining cheese balls. Chill at
  least 1 hour.

  DO AHEAD: Can be made 4 hours ahead. Cover and keep chilled.

  Pour enough olive oil into large skillet to reach depth of
  1 1/2". Lean deep-fry thermometer against side of skillet
  with bulb submerged in oil; heat oil to 360+.F.

  Working in batches, lower a few cheese balls at a time into
  hot oil and fry until golden, turning occasionally, 30
  seconds to 1 minute. Using slotted spoon, transfer fritters
  to paper towels to drain. Divide among plates and serve hot.

  INGREDIENT TIPS: If you can find it, buy a brand of ricotta
  cheese that has a strainer built into the container, which
  eliminates the need for draining. Look for smoked mozzarella
  at some supermarkets and at specialty foods stores.

  by Donatella Arpaia

  Bon App+¬tit | May 2010

  Yield: Makes 6 servings

  MM Format by Dave Drum - 25 April 2010

  Uncle Dirty Dave's Archives

MMMMM

... "Anything is good if it's made of chocolate." -- Jo Brand

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)