Little Ricotta Cheese BallsClick to Play

Little Ricotta Cheese Balls

Ballotte di Ricotta Piemontesi

Mary Ann Esposito

Serves 8

Ingredients

One 6 ounce can tuna in olive oil
7 ounces well-drained ricotta
6 ounces robiola cheese
2 hard boiled eggs, mashed
Zest and juice of one lemon
1 1/2 tablespoons capers in salt, well rinsed
Filippo Berio extra virgin olive oil
Salt and pepper to taste
Medium size bunch basil

Directions

In a bowl mash the tuna with a fork; stir in the ricotta, robiola, eggs, lemon juice and zest, capers and 2 tablespoons olive oil.  Add salt and pepper to taste.  Cover and refrigerate for 1 hour.

With wet hands roll balls the size of hazelnuts and wrap each in a basil leave.  Secure with a toothpick and place on a serving platter.

This recipe is featured on show 2406 - Classic Piedmont Antipasti.

item recipe is featured in Episode 2406 of Season 24.

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Comments

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  1. Marjorie Crum's avatar

    Marjorie Crum

    | Permalink
    My husband made Mary Ann's Little Ricotta Cheese Balls (Episode 2406 of Season 24) and I'd like to see what the nutritional information is for this recipe. Your site has episode information, recipes, but nothing related to nutrition that can be used for recording calories. If this information exists please share with me? Thank you.
    Marj

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