Polpette di Zucchine con Ricotta

week end aperitief lovely white red wine campari bier


  1. brown bread (crumb wet)
  2. grated Parmesan
  3. egg
  4. ricotta cheese
  5. Zucchine
  6. bread crumbs
  7. Salt & pepper

I decided to grate the zucchini, for the simple reason that they can work better, and you have a uniformity (but you can just as well with a knife cut end)

browned a little to remove the water, and I added a bit of garlic, to take them to taste.

In a Bowl I put the rest of the ingredients,brown bread (crumb wet) grated Parmesan, egg,  ricotta cheese, and bread crumbs, salt and pepper.

I mixed well to obtain a solid mixture, and at the end I added the zucchini,
Do not forget that the mixture should remain solid.

Obtained solid mixture, you might as well turn them in meatball, and dip in bread crumbs as you can see in the photo, you can now begin to fry the meatballs, dish very delicate on the palate.

Picts made by FotoMaskaGrafia


3 thoughts on “Polpette di Zucchine con Ricotta

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