Polpette di zucca e ricotta
Le polpette dizuccaericottasono incredibilmente saporite e offrono una combinazione unica di dolcezza della zucca e cremosità della ricotta. Sono un’ottima alternativa alle classiche polpette di carne.La combinazione di zucca e ricotta fornisce una buona quantità di proteine e sostanze nutritive, rendendo il piatto equilibrato e nutriente.Questa ricetta è relativamente semplice e richiede pochi ingredienti. È perfetta per una serata divertente in cucina con le amiche, in cui potrete sperimentare nuove ricette e divertirvi insieme.Le polpette di zucca e ricotta possono essere servite come antipasto, come secondo piatto o anche come finger food per una festa informale. Potete accompagnare le polpette con una salsa di pomodoro, una salsa di yogurt agli agrumi o con un’insalata fresca.Lazuccaè ricca divitamine,mineralieantiossidanti, ed è anche povera di calorie. La ricotta, invece, è una buona fonte diproteinee calcio. Queste polpette sono quindi una scelta salutare e leggera, ideale per chi cerca opzioni più leggere ma gustose.
- 400 g dizucca
- 200 g diricotta
- 50 g dipangrattato
- 50 g diformaggiograttugiato (ad esempio parmigiano)
- 2uova
- 2 cucchiai diprezzemolotritato
- Saleepepeq.b.
- Farinaq.b. per infarinare
- Oliodi oliva per friggere
- Preparazione:30 minuti
- Cottura:15 minuti
- Tempo totale:45 minuti
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- Tagliala zucca a cubetti e cuocila al vapore fino a quando diventa morbida. Scolala bene e lasciala raffreddare.
- In una ciotolagrande, schiaccia la zucca con una forchetta fino a ottenere una consistenza cremosa. Aggiungi la ricotta, il pangrattato, il formaggio grattugiato, le uova e il prezzemolo tritato. Mescola bene fino a ottenere un composto omogeneo.
- Aggiustadi sale e pepe a piacere e mescola nuovamente.
- Prendi una porzione di composto e forma delle polpette rotonde, grandi circa 3-4 cm di diametro. Passa le polpette nella farina, scuotendo l’eccesso.
- In una padellaantiaderente, scalda abbondante olio di oliva a fuoco medio-alto. Friggi le polpette, girandole delicatamente, fino a quando diventano dorate e croccanti su tutti i lati. Potrebbe essere necessario friggere le polpette in più lotti, a seconda delle dimensioni della padella.
- Una volta cotte, trasferisci le polpette su un piatto foderato con carta assorbente per eliminare l’eccesso di olio.
- Servile polpette di zucca e ricotta calde come antipasto o come secondo piatto accompagnate da una salsa di pomodoro o una salsa di yogurt agli agrumi, se preferisci.
Ricca di proteine La ricotta è un latticino a basso contenuto lipidico, naturalmente light adatto per adulti e …Leggi tutto
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