Chef Fabio Viviani believes that great meatballs should be flavorful, soft, and juicy. Traditional methods often include milk-soaked bread for moisture and flavor, but Viviani argues for using ricotta and parmesan cheese instead. Ricotta does not evaporate during cooking, providing structure and maintaining moisture. He advocates keeping the ingredient list simple, using beef, onion, garlic, parsley, basil, ricotta, parmesan, breadcrumbs, and an egg to bind the mixture. His approach offers a compelling alternative to conventional meatball recipes, highlighting the importance of cheese in enhancing the dish.
According to Chef Fabio Viviani, to make meatballs flavorful, soft, and juicy, the key is to use ricotta and parmesan cheese instead of traditional milk-soaked bread.
Viviani notes that while Italians have various recipes for meatballs, most agree on adding milk-soaked bread for moisture; however, he emphasizes the importance of using ricotta as a game-changer.
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