January 05 2021 – That's Amore Cheese

Ricotta & Pumpkin Polpette
Dietary | Vegetarian |
Chef | That's Amore Cheese |
Course | Entree |
Servings | 4 people |
Ingredients
Polpette
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550g pumpkin, cubed
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6 tbsp breadcrumbs (plus extra to coat)
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2 egg yolks
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2 tbsp chopped parsley
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salt & pepper, to taste
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extra virgin olive oil
Instructions
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Preheat oven to 180°C.
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Roast pumpkin for 30 minutes or until pumpkin is browned and tender.
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Mash pumpkin with a fork until reduced to a puree. Let sit until cool.
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Add ricotta, parmesan, breadcrumbs, egg yolk. Season with parsley, salt, and pepper.
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Combine until texture is smooth and consistent.
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Measure out a heaped tbsp and roll lightly to form a ball. Repeat with remaining mixture.
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Coat each ball with breadcrumbs and place on greased baking tray.
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Bake in oven for 30 mins until golden brown.
- Serve with aioli.
Tagged: Entree, Vegetarian