Meatballs & Ricotta from Bravo Cucina Italiana at Harborside Place in Jupiter.
3 ea. Meatballs, hot
2 oz. ladle Marinara Sauce
2 oz. ladle Pomodoro Sauce
1 oz. spoodle Reggiano, grated
1 ea. #60 scoop Herb Butter
1 ea. #16 scoop Ricotta, housemade
3 ea. Garlic Crostini
1 drizzle Extra Virgin Olive Oil
2 turns Black Pepper, freshly ground
1 pinch Basil, julienned
Method:
In a sauté pan, combine meatballs, marinara sauce and pomodoro. Heat gently. When meatballs reach an internal temperature of 165 degrees, add cheese and butter. Stir to incorporate. Plate meatballs and sauce in a cast iron skillet.
Top meatballs with ricotta. Place cast iron in oven briefly to warm ricotta. Remove from oven and place on the right side of a medium oval plate lined with folded wax paper.
Place garlic crostini in the oven to heat. Remove from oven and place on the left.
