Un piatto unico per le cene veloci e per i pranzi leggeri. Polpette scottate in pentola con un filo d’olio. Un contorno leggero di verdure di stagione, è l’unica cosa che si può aggiungere alle polpette scottate! Di solito le polpette si friggono ma noi di cucinadicasa abbiamo imparato a cuocere nel forno qualsiasi tipo di polpetta. In questo caso però abbiamo scelto una cottura in pentola con un filo d’olio d’oliva, giusto per variare; più che cottura è una scottatura.. la monotonia non appartiene ne alle ricette ne alle persone di cucinadicasa! L’ingrediente necessario per non rendere questa ricetta piatta è il prezzemolo, che esalta il gusto della ricotta e delle patate.
Ingredienti per 4 persone:
- 600g di patate
- 200g di tonno in scatola (sott’olio o al naturale)
- 500g di ricotta (quella che si preferisce)
- un mazzetto di prezzemolo tritato
- q.b. di sale pepe e olio di oliva
Procedimento:
Trattandosi di una ricetta veloce per prima cosa pelare e lavare le patate, dopodiché cuocerle in una pentola piena d’acqua. Nell’attesa preparare il composto fatto di ricotta schiacciata con la forchetta alla quale va aggiunto il tonno spezzettato. Lavare e tritare finemente il prezzemolo da incorporare alla ricotta e al tonno. A cottura ultimata delle patate, scolarle e lasciarle intiepidire. Successivamente schiacciarle con lo schiacciapatate e unirle al composto e infine insaporire il tutto con sale e pepe. Formare le polpette grosse quanto un palmo della mano e renderle leggermente piatte. Infine scaldare in una pentola antiaderente un filo di olio di oliva e scottare le polpette da ambo i lati per circa 5 minuti a fuoco medio.
BUONA CUCINADICASA !
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