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..more balls (with Ricotta and Bieta Rossa)

This is similar to my other veggieballs experiments, but with some twists;

  • the veggie is red Mangold, actually the stems are red, what gives a nice visual impact

  • I used half of the veggies to prepare them all'agro and used them to serve the balls on it

  • I used only the egg yolk for the balls and mounted the egg white, deep frying  it then the frying oil to soft flans for garnishing the plate

The rest is as usual:  finely chop the veggies with a knife, mix 1:1 with Ricotta, it was buffalo ricotta this time, add a generous amount of grated pecorino, form the balls and cover them with bread crumbs day, I tried the  balls cold, not bad at all

...the wines

I used it t o test 2 Rosèe wines, of which the Zanchi convinced much more than the Tili one.

But this is a dish also for a structured whihte  wine or a light red.  I had a sip  of Spaetburgunder and it paired well.

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