Arrabbiata Ricotta Meatballs Rustica

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.

Ingredients
ARRABBIATA RICOTTA MEATBALLS RUSTICA

4 oz. (1/2 cup) Arrabbiata Sauce (see recipe)

2 oz. Italian meatballs, warm (3 each)

1 1/2 oz. (3 tbsp.) Grande Prima Dolce Ricotta, whipped

1 tbsp. Fresh basil chiffonade

1 pinch Crushed red pepper flakes

1 tsp. Olive oil

3 Garlic toast

ARRABBIATA SAUCE

2 oz. (1/4 cup) Olive oil

16 oz. (4 cups) Yellow onion, chopped

1 oz. (1/4 cup) Fresh garlic, minced

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

Directions

ARRABBIATA RICOTTA MEATBALLS RUSTICA
Yield: ONE APPETIZER
  1. 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.
  2. Accompany with 3 slices garlic toast.
ARRABBIATA SAUCE
Yield: 50 OZ. (12 SERVINGS)
  1. 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.
  2. 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.

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