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.
Course: Appetizers
Arrabbiata Ricotta Meatballs Rustica
Yield: One appetizer
Ingredients
- 4 oz. Arrabbiata Sauce ((1/2 cup) See recipe)
- 2 oz. Italian meatballs, warm (3 each)
- 1 1⁄2 oz. Grande Prima Dolce Ricotta®, whipped (3 tbsp.)
- 1 tbsp. Fresh basil chiffonade
- 1 pinch Crushed red pepper flakes
- 1 tsp. Olive oil
- 3 pieces Garlic toast
Directions
- 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 red pepper and 1 tsp. olive oil.
Arrabbiata Sauce
Ingredients
- 2 oz Olive oil (1/4 cup)
- 16 oz Yellow onion, chopped (4 cups)
- 1 oz Fresh garlic, minced (1/4 cup)
- 56 oz Crushed tomatoes with juice, canned (7 cups)
- 1 1⁄2 oz Capers, drained (1/4 cup)
- 2 tsp. Crushed red pepper flakes
- 1 tsp. Kosher salt
Directions
- 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.
