All recipes written by Gordon Ramsay
First divide the 2 loaves of cheese each into 9 squares, then roll them gently in your hands, one at a time, to form balls.
Beat the eggs in a bowl with a pinch of salt, then pass the balls 2 times (double breading) first in the egg and then in the breadcrumbs.
Heat the oil in a saucepan and fry the croquettes a few at a time, browning them evenly and draining them on kitchen paper as they are ready.
The Philadelphia cheese balls are ready, salt them slightly and serve immediately.
For the recipe of pumpkin and mozzarella balls, cut the pumpkin into small pieces. Place them in a plate lined with parchment paper, season with salt, pepper and rosemary and bake at 240 ° C for about 30 minutes. Remove the pumpkin from the oven, recover the pulp using a spoon and collect it in a bowl. Squeeze 1 mozzarella very well to remove most of the liquid, crumble it and mix it with the pumpkin pulp.
Add the breadcrumbs (change the dose according to the humidity of the pumpkin), the grated parmesan and mix until a malleable compound is obtained. Season it with salt and pepper. Chop the other mozzarella and whisk it in cream with 1-2 tablespoons of its government water, a pinch of salt and a drizzle of oil.
Form the meatballs with the pumpkin mixture and brown them in a pan with a generous froth of sparkling butter. Serve the meatballs with the mozzarella cream, complementing, with pleasure, a minced green pepper.
First of all, prepare the polenta: boil the water, pour in the cornmeal, continue cooking, stirring, until you get a rather dense consistency.
Season with salt, butter and parmesan, then let cool and put in the fridge for at least 30 minutes.
Divide the mixture into small pieces, place a cube of provolone in the center of each and close the polenta on the cheese, making small balls.
Pass the meatballs, one at a time, first in the egg, lightly beaten, and then in the breadcrumbs to create a uniform breading.
Then fry
Finally fry in hot oil and brown them evenly.
The polenta balls are ready to serve hot or warm so as to keep the heart soft.
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