Ragù with fritters, artichokes and potatoes
By Caterina
Fritters are also called ‘egg balls’ or, as my mother Agata used to say, ‘preziosini’ (little treasures), and have always been a favourite dish of children. A simple, rustic dish that was prepared with leftover breadcrumbs and egg whites not used in other recipes; in the Pellegrino household, everything was reused and nothing
ingredients for 4 people
For the sauce:
2 litres of tomato purée
2 onions
Extra virgin olive oil to taste
1 tablespoon of sugar
1 sprig of basil
Salt to taste
For the fritters:
300 g breadcrumbs
100 g grated Parmesan cheese
200 g milk
5 whole eggs
1 sprig of parsley
1 pinch of bicarbonate of soda
Lemon to taste
Pepper to taste
Salt to taste
Oil for frying
4 artichokes
4 potatoes
preparation
Pour a little oil and water into a large pan and fry the chopped onion, then add the tomato purée and a few basil leaves. Boil the sauce for about 15 minutes and season with salt and sugar if necessary. You can also add a sprig of fresh fennel, but this is not essential. Set the sauce aside and now turn your attention to the fritters.
In a bowl, beat the eggs until they become foamy, season with salt and add the breadcrumbs, Parmesan cheese, chopped parsley, pepper and bicarbonate of soda. At this point, add the milk a little at a time, ensuring that the mixture remains very thick. Then, pour plenty of oil into a large frying pan and, using a soup spoon, fry the mixture until golden brown on both sides; place the fritters on a plate lined with kitchen paper to drain. Now turn your attention to the artichokes, removing the tough outer leaves and immediately immersing them in water and lemon juice to prevent them from oxidising.
Then cut them in half and cook them in a pan with olive oil and water until al dente. Cut the potatoes in half and blanch them in water for about 7 minutes. At this point, add the fritters, artichokes and potatoes to the tomato sauce and cook everything together, stirring gently for about 15 minutes. Finally, arrange everything on a serving dish. If you prefer, you can also use the sauce to dress pasta.
Pair with a glass of Tanaurpi Malbec
ingredienti per 4 persone
For the sauce:
2 litres of tomato purée
2 onions
Extra virgin olive oil to taste
1 tablespoon of sugar
1 sprig of basil
Salt to taste
For the fritters:
300 g breadcrumbs
100 g grated Parmesan cheese
200 g milk
5 whole eggs
1 sprig of parsley
1 pinch of bicarbonate of soda
Lemon to taste
Pepper to taste
Salt to taste
Oil for frying
4 artichokes
4 potatoes
preparation
Pour a little oil and water into a large pan and fry the chopped onion, then add the tomato purée and a few basil leaves. Boil the sauce for about 15 minutes and season with salt and sugar if necessary. You can also add a sprig of fresh fennel, but this is not essential. Set the sauce aside and now turn your attention to the fritters.
In a bowl, beat the eggs until they become foamy, season with salt and add the breadcrumbs, Parmesan cheese, chopped parsley, pepper and bicarbonate of soda. At this point, add the milk a little at a time, ensuring that the mixture remains very thick. Then, pour plenty of oil into a large frying pan and, using a soup spoon, fry the mixture until golden brown on both sides; place the fritters on a plate lined with kitchen paper to drain. Now turn your attention to the artichokes, removing the tough outer leaves and immediately immersing them in water and lemon juice to prevent them from oxidising.
Then cut them in half and cook them in a pan with olive oil and water until al dente. Cut the potatoes in half and blanch them in water for about 7 minutes. At this point, add the fritters, artichokes and potatoes to the tomato sauce and cook everything together, stirring gently for about 15 minutes. Finally, arrange everything on a serving dish. If you prefer, you can also use the sauce to dress pasta.
Pair with a glass of Tanaurpi Malbec
