- Meatballs in white wine
- 1 pound/500 g meat
- 100 g ricotta cheese
- One egg
- 12 dried tomatoes, chopped
- 1 cup freshly grated Parmigiano cheese
- Salt and fresh black pepper
- Any flour for dredging
- 1/4 cup olive oil
- One crushed clove of garlic
- Ten chopped tomatoes
- 1 cup white wine
- Add the meat, cheese, eggs, dried tomatoes, cottage cheese, pepper and salt to a mixing bowl.
- Mix well until all the ingredients get flavoured nicely.
- Shape the meatballs into a round shape with your hands and pat them down softly so they can get cooked nicely.
- For the wine sauce
- Add the meatballs to the frying pan.
- Add the dried tomatoes.
- Fry the meatballs until they turn golden brown from the outside.
- Add the wine to the pan and let the wine get thick.
- Cook well for 5 minutes.
- 3/4 Cup Milk
- 2 cups heavy cream
- 1 Pinch of kosher salt
- 2 tsp white vinegar (or lemon juice)
- In a medium pot, combine milk, cream, and salt over medium heat.
- Heat milk in a pan.
- Add vinegar or lemon juice and stir to combine till the curd starts forming immediately.
- Reduce the heat to the lowest heat temperature and leave the mixture for 20 minutes.
- Insert a strainer into a large bowl and add a single layer of water-dampened cheesecloth under it.
- Use a big spoon to transfer curds into the strainer bowl and let it stand until most of the curd juice gets strained into a bowl, 3 to 4 minutes.
- Transfer it to an airtight container and keep it up for two weeks.
