{"id":362,"date":"2011-02-20T16:36:05","date_gmt":"2011-02-20T21:36:05","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=362"},"modified":"2011-09-28T07:31:08","modified_gmt":"2011-09-28T11:31:08","slug":"boulettes-de-veau-et-ricotta","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=362","title":{"rendered":"Boulettes de veau et ricotta"},"content":{"rendered":"<p><strong>Source: <\/strong><a href=\"http:\/\/www.foodnetwork.com\/recipes\/mario-batali\/veal-and-ricotta-meatballs-polpettine-di-ricotta-e-vitello-recipe\/index.html\">foodnetwork.com: Molto Mario: Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello<\/a><\/p>\n<p><strong>Note:<\/strong>Je fais cuire les boulettes au four \u00e0 400 F sur une t\u00f4le \u00e0 biscuits pendant environ 15 minutes.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><del>1\/2<\/del> (1)\u00a0 pound veal shoulder, finely ground in a meat grinder (veau hach\u00e9)<\/li>\n<li>1 cup<del> plus 2 tablespoons<\/del> ricotta cheese, <span style=\"text-decoration: line-through;\">drained for 1 hour<\/span><\/li>\n<li>1 egg, beaten<\/li>\n<li>1\/2 cup freshly grated Parmigiano-Reggiano<\/li>\n<li>A few gratings nutmeg<\/li>\n<li>Salt and black pepper, to taste<\/li>\n<li><span style=\"text-decoration: line-through;\">Flour, for dusting<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">1 cup extra virgin olive oil, for frying<\/span><\/li>\n<li>2 cups basic tomato sauce<\/li>\n<li><span style=\"text-decoration: line-through;\">Basil leaves, for garnish<\/span><\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li><span style=\"text-decoration: line-through;\">In the bowl of a food processor<\/span>, combine the veal, cheese, egg, Parmigiano, nutmeg, salt and pepper. When the mixture is well-blended, shape it into several balls 1-inch diameter. <span style=\"text-decoration: line-through;\">Lightly dust each ball with flour.<br \/>\n<\/span><\/li>\n<li>In a large, heavy-bottomed skillet with fairly high sides, heat the oil over high heat until just smoking.\u00a0 Add the balls, a few at a time, and cook until the are uniformly golden brown.\u00a0 Remove with a spider or slotted spoon ans keep warm while the remaining meatballs are cooked.<\/li>\n<li>Meanwhile, in a small saucepan, heat the tomato sauce over high heat until it begins to bubble. Keep hot while the meatballs cook.<\/li>\n<li>Serve the meatballs in the hot sauce, <span style=\"text-decoration: line-through;\">with the basil leaves sprinkled over as garnish.<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: foodnetwork.com: Molto Mario: Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello Note:Je fais cuire les boulettes au four \u00e0 400 F sur une t\u00f4le \u00e0 biscuits pendant environ 15 minutes. Ingredients 1\/2 (1)\u00a0 pound veal shoulder, finely ground &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=362\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[],"class_list":["post-362","post","type-post","status-publish","format-standard","hentry","category-veau"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=362"}],"version-history":[{"count":5,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/362\/revisions"}],"predecessor-version":[{"id":556,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/362\/revisions\/556"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}