Meatballs with Ricotta – Toscana

The polpettine taste best together with a simple sauce of olive oil, garlic, tomatoes and a few basil leaves. They taste wonderful even when cooled and, thanks to the ricotta, have a much more tender consistency than Swiss Hacktätschli.

Just as there are countless recipes for Hacktätschli here, there are just as many for Polpettine in Tuscany. In the classic leftover dish of simple people, you can give free rein to your imagination in terms of meat type and ingredients. In Tuscany, if there was a lack of flour, potatoes were also used, which is also very tasty. Less work is a large polpettone, a minced meat roast, like the one served by my favorite chef Fabio Picchi at the Ristorante Cibreo in Florence. It tastes wonderful.

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