Rachel Roddy's Recipe for Ricotta and Breadcrumb Balls

Rachel Roddy’s recipe for ricotta and breadcrumb balls in tomato, chilli and basil sauce | A kitchen in Rome

Luscious, herby ricotta and breadcrumb balls, simmered in a rich tomato, basil and chilli sauce … that’s one weeknight dinner sorted To begin with, the situation looks far from promising. Having given up its protein for cheese, the whey that has been returned to the huge pan is thin, opaque and not unlike cloudy washing-up water. The situation changes slightly when whole milk is added to the whey, along with rennet, and it’s then reheated, or re-cooked (ri-cotta). For a while, nothing happens...

By Rachel Roddy