Recipe of the Week: Prescinsêua balls

Prescinsêua (pre∫ĩ'søa, also called “quagliata”, or “cagliata ligure”) is a dairy product original from the Genoa area.

Prescinsêua has a consistency between yogurt and ricotta cheese, a sour taste and can be used for the preparation of pansoti, Torta Pasqualina and nearly all traditional Ligurian savory pies, and barbagiuai (fried ravioli).

Prescinsêua balls can be served as a tasty snack or a main course and are easy to make with few ingredients. They are crispy on the outside with a soft and gentle heart, and they are also excellent baked.

Ingredients 6 people:

• Prescinsêua 500 g
• Bread crumbs 150 g
• Grated Reggiano Parmesan 75 g
• Eggs 3
• Marjoram
• Sea salt
• Olive oil

Directions:

In a bowl, mix thoroughly prescinsêua, eggs, 70gr bread crumbs, parmesan cheese, marjoram for a smooth and soft mixture, add salt and check its flavor.

Shape the mix into small balls the size of a walnut and roll them in the remaining bread crumbs, coat evenly.

Fry the balls in a pan in abundant oil, make sure each ball is golden before turning.

Drain them and let dry on a plate covered with paper towels. Serve still warm.

Note

You can use goat ricotta cheese in case Prescinsêua is difficult to find in your region. Let the ricotta rest in a strain for 15 min in order to dry it.