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Tuesday, April 25, 2023

Albondigas de Ricota



The more I cook, the more I realize that food truly crosses cultures. Sure, I was raised on Italian food, but we all know now that spaghetti didn't originate in Italy - it can truly be claimed by the Chinese. Or hell, curry is not native to Indian food, it was a term and spice mixture created by the British to make money. 

So, when I found this recipe for Albondigas de Ricota, I had to try it. First of all, because I am so multi-lingual let me help with the translation....it literally means balls of ricotta. However, I must say the whole shaping thing is where I struggled in this recipe....my version was more patty of ricotta or pastelillo de ricota. Honestly I probably needed to add more flour. 

Now the reason I had to try this recipe was that it reminded me of Italian malfatti. Malfatti is a spinach and ricotta dumplin that is served with marinara sauce. This is a ricotta "ball" that is served with a red sauce, however I would say the sauce is closely related to a putanesca sauce, if you are familiar with Italian cooking (with olives and capers).

Let me start by saying this is truly one of the best recipes I have made in a long time. However, if you are looking for a super healthy recipe...this is not it. Also, if you are looking for a one pot meal, this is also not it. My kitchen truly looks as if Hurricane Alfred hit it....according to Google Hurricane Zeta was the last one to hit so I had to pick an "A" name. 

Now this is the recipe I used and overall I thought it was fabulous. I loved the tang in the sauce from the capers and olives, and I love salty so this sauce made me happy. I live for cheese so I ball of cheese in sauce just is magical in my estimation. However, I added my notes and additions in blue and well you will see some of my comparison photos just to help you feel a bit more human. 

For the Tomato Sauce:

  • 1 tablespoon (15ml) extra-virgin olive oil

  • 4 medium cloves garlic, minced

  • 1 cup (100g) pitted black olives, halved lengthwise (I used Kalamata but debated on run of the mill black olives(

  • 2 tablespoons (20g) drained capers

  • Two 28-ounce (794g) cans whole peeled tomatoes and their juices (I used crushed tomatoes because for some reason I don't enjoy breaking up whole tomatoes although I have been told the flavor is better - I will take my chances and feel like good quality crushed works just as well)

  • 1 teaspoon fresh-picked thyme leaves

  • 1 teaspoon dried oregano

  • 1/2 teaspoon freshly ground white pepper

  • Kosher salt

For the Ricotta Balls:

  • 2 cups (500g) whole milk ricotta

  • 1 cup (100g) grated Pecorino Romano

  • 3/4 cup (30g) minced flat-leaf parsley leaves and tender stems, divided

  • 1/4 cup (60ml) fresh lemon juice plus 1/2 teaspoon lemon zest

  • 1 1/2 teaspoons freshly ground white pepper

  • 1/2 teaspoon ground nutmeg

  • Kosher salt

  • 3/4 cup (96g) all-purpose flour, plus more if needed

  • 1/2 cup (72g) fine breadcrumbs

  • 1 large egg, beaten

  • 1/2 cup (120ml) extra-virgin olive oil

  • 1/2 cup (50g) grated Parmigiano-Reggiano

Directions

  1. For the Tomato Sauce: In a 5-quart Dutch oven, combine olive oil and garlic and set over medium heat. Cook, stirring often, until garlic just begins to turn very lightly golden. Stir in olives and capers and cook until just heated through, about 45 seconds. See, don't these look like just regular out of a can black olives? The kalamatas were great for what it was worth. 

    Overhead view of black olives cooking in dutch oven
  2. Stir in canned tomatoes and their juices, thyme, oregano, and white pepper. Using a wooden spoon, break up tomatoes until large chunks. Season lightly with salt, then bring to a simmer, reduce heat to medium-low, and cook, stirring often, until sauce has darkened and thickened to a chunky texture, about 45 minutes. Transfer sauce to a heatproof container and set aside. Wash and dry Dutch oven. Side note - I used two separate pots....maybe that is why I am complaining about dishes and my kitchen looking like a hurricane.

    Four image collage of adding tomatoes and spices, stirring, boiling and removing sauce from dutch oven
  3. Meanwhile, for the Ricotta Balls: In a large mixing bowl, combine ricotta, Pecorino Romano, half the parsley (I hated this direction because half of 3/4 cup of parsley is not a measurement easily found on a measuring cup grrrr), lemon juice and zest, 1 teaspoon white pepper (I used black pepper because that is what I had and I am confident it did not destroy my sauce), and nutmeg, and stir until thoroughly combined. Season generously with salt. I love me some salt, but with kalamata olives I would recommend you go a little less generously with the salt. Add flour, and, using a clean hand, knead into ricotta mixture until a moist but not sticky ball forms; mix in more flour, 1 tablespoon at a time, if necessary. Ok, so this is where my shape failure may have started to occur. Seeing as I didn't know truly what the desired consistency was I added the 3/4 cups of flour and didn't add anymore hoping for the desired result and I think my ricotta mixture was a little soft for ball shaping (pun intended). Let stand 5 minutes.

    Overhead view of Ricotta mixture


  4. This is my texture comparison photo - thoughts? How did I do?

  5. In a small mixing bowl, stir together breadcrumbs with remaining parsley, remaining 1/2 teaspoon white pepper, and a large pinch of salt. Place beaten egg in a second small bowl.

    Overhead view of bowl of eggs and bowl of breadcrumbs

  6. Comparison photo - think I went a little parsley crazy, however think it tasted good. 

  7. Using lightly moistened hands, roll ricotta mixture into golf ball–size balls (about 50g each). Transfer balls to a parchment-lined rimmed baking sheet and refrigerate for 10 minutes. Just so you know there was absolutely no point in this process that my hands ever looked this clean - wish I would have taken a comparison photo of my gooey reality hands. 

    Two image collage of a hand rolling a ricotta ball and a tray of ricotta balls

  8. In case you needed another comparison photo to help you feel better about yourself, this is the closest I got to "ball shaped."

  9. Hold a ricotta ball in your left hand and gently roll it in the beaten egg to coat. Lift ball, allowing excess egg to drip off, then gently set in breadcrumb mixture. Using your right hand, gently roll the ball in the breadcrumb mixture to evenly coat; you may need to lightly press breadcrumbs into ricotta ball to ensure they adhere. To begin with this right hand and left hand instruction cracked me up. I know it was trying to keep me from contaminating my egg and my breadcrums, but let's be real my bowls were a mess, my counter was a mess, my hands were a mess, and at the end of the day you are dousing your balls in sauce anyway so who cares what they look like. Return to parchment-lined baking sheet. Repeat with remaining ricotta balls.

    Four image collage of dipping ricotta ball into egg then breadcrumbs then placing on a baking sheet
  10. In a 5-quart Dutch oven, heat olive oil over medium heat until shimmering (a ricotta ball should being to lightly sizzle when lowered into it). Working in batches if necessary to avoid crowding the pot, fry ricotta balls, rotating every 1 to 2 minutes, until evenly browned all over, about 10 minutes. Using a slotted spatula, transfer fried ricotta balls to a paper towel–lined tray. I also had to use some tongs, a slotted spoon and the counter to herd these balls. 

    Two image collage of ricotta balls frying in oil

  11. Here is yet another comparison pic relating to shape. Just setting realistic expectations here. 

  12. Add sauce to olive oil in Dutch oven, stirring to combine. Bring to a simmer, then gently nestle fried ricotta balls into sauce, shaking pan gently to coat balls in sauce. Simmer gently until ricotta balls are heated through and their fried coating has absorbed some of the sauce, about 10 minutes. Coat evenly with Parmigiano-Reggiano, allow to melt slightly in the heat, then serve.

    Four image collage of sauce, ricotta balls being added, pot being shaken, and cheese being added.

Friday, April 21, 2023

I Am Alone...

 For the first time in my life I am alone, truly alone. 

To begin with, let's talk about what this is not. This is not a pity party. This does not mean I do not have friends or family. They are still very much a strong presence in my life and I love them with every ounce of my soul. 

Now, let's talk about what this is. For much of my life I have stayed busy. I have surrounded myself with people. And even when I was not in a "relationship" I always had someone or someone(s) who were feeding my ego, keeping me busy, distracting me or fighting for my attention. 

I was one of those women who fed off the attention of men and at times used that as a barometer for my self worth or success. It was easy, being in professions in which I was surrounded by men, having an outgoing personality and exuding sexual energy for much of my adult life. The attention was there, whether I wanted it or not. But it got to a place where I didn't even notice it, it was as common as putting on your shirt everyday (I hate pants so I had to think of another article of clothing). 

In addition, good, bad or otherwise, I was raised during a time that women's life meaning was tied to being a wife and/or mother....and those are both things that I am not. And so with that came a lot of judgment, a lot of trying to find the next relationship, or fighting myself when I was without. I always thought my worth was tied to those identifying characteristics, and since I didn't crave either of those roles (although I had the wife one for awhile) I often lived my life feeling less then or unworthy of love. 

This morning I woke up, took a deep breath, looked at my phone and realized my notifications were at zero. I did not have any "good morning beautiful" texts, but I also didn't have any dick pics (which I do not like, as a side note).  I didn't have anyone who was showing me attention, flattering me or keeping me busy. 

And to take this one step further, I felt peace, calm and serenity. 

I am at a place where my soul is not fed by the attention of many, as I only want the attention of the right one. And if I don't have that right "one" in my life then I will continue to live this beautiful, incredible and amazing life each and every day. 

I do not want to be told by the masses that I am beautiful, successful, charismatic, blah, blah, blah. And it is not because compliments no longer matter, it is because I am comfortable with myself, in my own skin, and I know in my heart who I truly am and what I truly want. I know that I am worthy and I know that I am successful. 

I now know that the most important relationship in my life, is my relationship with myself. And I have spent a lot of my life running from myself, whether that was through staying busy, career success, relationships, sex, or striving for the next goal. And during those times of running the one thing I couldn't do was to look myself in the mirror. This morning I was able to look myself in the mirror, and even better, I was able to look myself in the eyes. 

Now, don't get me wrong this is not something that just occurred over night. This is something that has been part of my journey for a long time. This has taken more therapy, more journaling, more self-help books than I care to remember. But I can tell you that for me the turning point was about a year ago. I was in a relationship that although had every ounce of my heart and soul was not providing me with what I truly deserved. I was sacrificing myself by staying in it and I was disrespecting myself by believing the situation would change. I was fighting myself and fighting him hoping for a happily ever after. However, once I choose to take a stand for me, the game changed. It was truly the most heart breaking experience of my life saying goodbye, but it was also the start of me climbing back to myself. And it is what brought me to where I am today. 

Are there aspects of my life that I wish were different? Abso-fuckin-lutely! Do I wish I was in a relationship? Yes, I do. Do I wish I traveled a little less for work? Some days yes and some days no. Do I wish I had the body I had in my 20's? Ummm fuck yea, who doesn't? But there are other areas in which I am so incredibly content. I love where I live and I find so much peace hiking with one of my besties. I have the most incredible friends and they are a constant source of laughter and love. I love Pilates with my bestie and our favorite instructor who doesn't really think we are going Pro, even though we are. I have an incredible boss who actually knows me well enough to lecture me on work/life balance because I suck at doing that for myself. But for once I am content with myself. I do not have distractions, I do not have potentials, I do not have maybes, I do not have past exes, but I do have self-respect, I do have an amazing heart, I do have hope, I do have gratitude, and I do have a smile on my face.  And for once I am alone.....



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