Ricotta usage in non-fried protein appetizers has grown by 132% over the last 4 years, according to Datassential. The cool, creamy Ricotta sitting atop meatballs and a spicy "arrabbiata sauce," Italian for "angry," will make your customers mad for more.
56 oz. (7 cups) Crushed tomatoes with juice, canned
1 1/2 oz. (1/4 cup) Capers, drained
2 tsp. Crushed red pepper flakes
1 tsp. Kosher salt
ARRABBIATA RICOTTA MEATBALLS RUSTICA
Yield: ONE APPETIZER
Portion 4 oz. Arrabbiata Sauce on plate; top with 3 meatballs. Top each meatball with 1/2 oz. whipped Grande Prima Dolce® Ricotta. Garnish Ricotta dollops evenly with 1 tbsp. basil chiffonade, a pinch of crushed rep pepper and 1 tsp. olive oil.
Accompany with 3 slices garlic toast.
Yield: 50 OZ. (12 SERVINGS)
Heat 2 oz. olive oil in stock pot over medium-high heat; add 16 oz. onions and 1 oz. garlic. Saute 3 minutes, stirring frequently.
Reduce to medium-low heat; add 7 cups crushed tomatoes, 1 1/2 oz. capers, 2 tsp. crushed red pepper and 1 tsp. salt. Simmer for 25 minutes. Taste; adjust seasoning. Cover and chill to hold.