Prosciutto and Ricotta Balls


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Tasty Culinary School : Prosciutto and Ricotta Balls Recipe
Prosciutto and Ricotta Balls

Prosciutto and Ricotta Balls

Prosciutto and Ricotta Balls Directions

1298 kilojoules/310 calories per serving 1 cup skim milk ricotta cheese ¼ cup finely chopped prosciutto ¼ tspn nutmeg ½ cup finely chopped parsley ½ cup dried breadcrumbs 50g (1¾oz) finely grated pecorino cheese 1 egg. lightly beaten ½ cup dried breadcrumbs, extra 1 cup safflower oil, for frying Sprig parsley, for garnish

1. Combine the ricotta cheese, prosciutto, nutmeg, parsley, breadcrumbs, cheese and egg in a medium bowl, mix well, Form mixture into small balls and roll in the extra breadcrumbs.

2. Heat the oil in a small saucepan, when hot, place 5 ricotta balls at a time into the oil, turning frequently.

3. When they are evenly browned, about 3 minutes, remove with a slotted spoon and drain on absorbent paper.

4. Serve balls immediately and garnish with parsley if desired.