_Ricotta salata is a variation of ricotta cheese that has been pressed, salted, and dried. It is hard and white and has a mildly salty, nutty, and milky flavor. _
Serves: 12
Meatballs
1 lb (454 g) ground lamb
½ cup onion, diced
1 egg
1 tsp cumin, ground
1 tsp salt
½ tsp black pepper, ground
1/3 cup panko bread crumbs
¼ cup chopped parsley
Ricotta salata
Preheat the oven to 350°F (177°C). Combine all the ingredients except the ricotta salata in a mixing bowl and mix well. Roll the mixture into meatballs about the size of a walnut. Arrange on an oiled cookie sheet and bake until done (8–10 minutes).
Beer-Tomato Broth
3 ripe tomatoes, roughly chopped
½ cup (4 fl oz/118 ml) amber ale
2 tsp salt, divided
1 Tbs (0.5 fl oz/15 ml) olive oil
2 Tbs garlic, minced
1 pinch crushed red pepper
1 tsp thyme, chopped
1 green onion, sliced
Combine the tomatoes, beer, and 1 teaspoon of salt in a saucepan with a lid. Place on low heat and allow the tomatoes to soften and melt, 30–40 minutes. Strain the liquid through a fine mesh sieve and discard the solids.
In another saucepan, warm the oil over medium heat. Add the garlic, red pepper, and thyme and sweat slowly 2–3 minutes. Add the tomato liquid to the pan and reduce by one third. Season with the remaining 1 teaspoon of salt.
Place the meatballs in a bowl with a toothpick in each, top with a shaving of ricotta salata cut with a potato peeler, and add the tomato broth. Garnish with sliced green onion.
Beer suggestions: For the amber lager, try New Belgium Fat Tire, or for a hoppier note, try Ballast Point Calico amber. Pair with a lighter, highly carbonated beer such as Dupont’s Saison Dupont, or for a more rustic pairing, try Boulevard’s Saison Brett.