Agretti meatballs, ricotta and pecorino with lime.The recipe

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Lifegate

https://www.lifegate.it/polpette-di-agretti-ricetta

These delicious agretti meatballs, with ricotta, pecorino and lime are soft and tasty.With a glass of white wine they are ideal for a lunch with friends.

The lime scent of the agretti, ricotta and pecorino meatballs further accentuates the pleasant lightness of these typically spring vegetables.

Scope Main course
Kitchen Italian
Portions 4
Total time 30 minutes

Ingredients  

  • 250 g agretti
  • 125 g fresh cow's milk ricotta
  • 1 table spoon grated pecorino
  • 1 egg
  • 60 g breadcrumbs and other things for breading
  • 1 clove garlic
  • zest of half a lime (possibly untreated)
  • olive oil extra virgin
  • salt and pepper

Preparation

Start preparing the agretti and ricotta meatballs by cleaning the agretti.Remove their toughest red part if still present and wash them carefully, then scald them in lightly salted boiling water to 5-8 minutes, drain them, squeeze them and let them cool.
La cottura degli agretti © Beatrice Spagoni
Cooking the agretti © Beatrice Spagoni
In the meantime, in a bowl mix the ricotta with the egg, the pecorino, the grated lime zest and the peeled and cored garlic clove.
Preparazione del composto per le polpette © Beatrice Spagoni
Preparation of the mixture for the meatballs © Beatrice Spagoni
Add the agretti to the mixture obtained chopped with a knife, add salt and pepper, then add the breadcrumbs and mix everything until you obtain a smooth and soft mixture.
Il pangrattato per regolare la corposità del composto © Beatrice Spagoni
Breadcrumbs to regulate the body of the mixture © Beatrice Spagoni
Wet your hands and create small balls with the mixture which you will roll in breadcrumbs.Heat two tablespoons of olive oil in a non-stick pan then add the meatballs and let them cook making them rotate on themselves quite frequently.When they are golden, remove them from the heat, place them on a plate with absorbent kitchen paper to remove excess oil and serve them immediately sprinkled with more grated lime zest.
Le polpette di agretti pronte da gustare © Beatrice Spagoni
Agretti meatballs ready to taste © Beatrice Spagoni

Curiosities and advice

You can also cook agretti at steam to better maintain their organoleptic properties.They are in fact rich in mineral salts and generous with vitamin C.You can flavor these meatballs by adding some if you like chopped leaves of fresh mint in the dough or sprinkling the meatballs with chopped mint before serving.They are good to enjoy even at room temperature.

Steps 

  • Clean the agretti, wash them carefully, then blanch them in lightly salted boiling water for 5-8 minutes.
  • Drain, squeeze and let the agretti cool.
  • In a bowl, mix the ricotta with the egg, the pecorino, the grated lime zest and the garlic clove.
  • To the mixture obtained, add the agretti chopped with a knife, season with salt and pepper, add the breadcrumbs and mix everything together.
  • Wet your hands and create small balls with the mixture which you will roll in breadcrumbs.
  • Heat two tablespoons of oil in a non-stick pan, add the meatballs and let them cook until golden.
  • Remove the meatballs from the heat, place them on a plate with absorbent kitchen paper and serve them immediately sprinkled with more grated lime zest.

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