Le ricette di nonna Adele
Spring chard and ricotta balls

Main courses

Spring chard and ricotta balls

Chard and ricotta make a soft mixture flavoured with Parmesan and turmeric. The balls are coated in breadcrumbs and baked, turning them halfway through.

From Nonna Adele’s kitchen

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Cooking
Oven: 14 minutes per side; chard boiling time not specified

Temperatures: 200 °C

LET’S GET COOKING

Method

  1. Wash the chard, boil until tender and drain. Leave to cool, squeeze out thoroughly and chop roughly.

  2. Place in a bowl with the ricotta, egg, Parmesan, salt, turmeric and pepper. Add breadcrumbs a little at a time until the mixture is soft but can be shaped.

  3. Shape into balls and coat in breadcrumbs. Arrange on a baking tray lined with baking paper and brush with oil.

  4. Bake in a preheated oven at 200 °C for 14 minutes. Turn carefully and bake for another 14 minutes until golden; check that the centre has reached 71 °C before serving.

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