Editor’s Note: In keeping with the tradition of abstinence on Fridays during Lent, priests of the Diocese have generously offered to share their favorite meatless recipes. Here, Father Anthony Manuppella, pastor of Northfield’s Saint Gianna Beretta Molla Parish and host of the YouTube cooking show “Ciao, Padre,” shares a favorite dish from his grandmother.
I was always fascinated watching my dear grandmother cook. I spent many a holiday with her as she made sumptuous meals for the whole family – as many as 25 or 30 people invited.
For me, cooking is an art. I put love into my cooking because I’m thinking of how much my invited guests will enjoy the delicious food and the fraternal company around the table. In fact, I am the cook at the rectory for me and my priests. Sometimes, I invite parishioners for dinner, especially on Christmas and Easter and Thanksgiving. I’ll also invite people who are alone and have nowhere to go.
Most of my day-to-day cooking takes a Sicilian slant because that’s my heritage on mother’s side of the family. The recipe I’m sharing was created by my grandmother. For Lent, we followed the Sicilian custom of not eating meat on Wednesdays in honor of Saint Joseph, and of course on Fridays. I guess Grandma thought we love spaghetti and meatballs, so why not adapt it to ricotta.
However, the optional sauce ingredients I added were never an option for grandma. The fried, crispy eggs are a great source of protein and are delicious!
Enjoy. Happy and Blessed Lent.
Polpette di Ricotta
Ingredients:
2 lbs. ricotta cheese
2 tbsp. chopped fresh parsley
1 cup grated Pecorino-Romano cheese
1 garlic clove, finely minced
1 ½ cup dry Italian bread crumbs (add more as needed)
1 tsp. salt
¼ tsp. pepper
2 eggs
Sauce:
2 – 28-ounce cans Italian plum tomatoes (pureed in blender)
1 – 28-ounce can Italian crushed tomatoes
4 garlic cloves cut in half
1 onion, chopped
¼ cup extra-virgin olive oil
5 to 10 fresh chopped basil leaves
Salt & Pepper to taste
Directions:
In a large bowl, combine all the ingredients. Mix well. Refrigerate for at least 1 hour. In the meantime make the sauce.
For the sauce, coat a large saucepot with olive oil and add the onion and garlic and cook until light honey colored. Add tomatoes and basil to the pot and season generously with salt and pepper. Cook the sauce for 1 hour on low flame, stirring occasionally.
Make the ricotta balls in an oval shape and press down somewhat so they are easy to fry and will not break up. Fry them in olive oil on a high flame so that they get a crust on both sides. Place them in a platter and pour a cup of tomato sauce over the Polpette and serve with pasta. Cook pasta according to the directions. Spaghetti, Linguini or Bucatini. 1 lb. is enough for four people.
** Optional to be added to the sauce
4 or 5 fried eggs (fried in extra-virgin olive oil on high flame so the edge of the white of the egg gets crispy. Eggs must be cooked through)
Artichoke hearts, either frozen or canned
The last 15 minutes, add the fried eggs or artichoke hearts (or both if you wish)
at the bottom and then tap “Add to Home Screen”
