Broad bean meatballs – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Broad bean meatballs - Misya's recipe


First of all, shell the broad beans from the pods, if you haven’t already done so, then blanch them in a large pan with plenty of already boiling water: drain them as soon as they are soft, then let them cool.

Once cold, transfer them to a blender and blend them, then add the egg and ricotta and blend again, season with salt, pepper and basil and (you guessed it) blend again.

Transfer the cream into a bowl and incorporate flour, parmesan and breadcrumbs: you should obtain a firm mixture: grease your hands with a little oil and form meatballs, the size of a walnut.

Dip the meatballs first in the beaten egg and then in the breadcrumbs.

When they are all ready, fry them in plenty of already hot oil.
Once golden brown, drain them on kitchen paper.

The broad bean balls are ready, serve them immediately, while they are still hot.

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