Meatballs are a mainland staple. But for a distinctly Sicilian flavor, try fried ricotta balls. Served as street food in Agrigento, they pair well with the complex yet approachable flavors of a Perricone.
- 1 egg separated, plus 1 egg
- Salt and pepper
- 2 to 3 cups extra-virgin olive oil
- 2/3 cup fresh bread crumbs
- 1 1/2 cups ricotta
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 bunch parsley, finely chopped
- At least 2 cups neutral cooking oil, such as canola
In a large bowl, combine ricotta, cheese, parsley, and 1 egg yolk, combine. Season with salt and pepper. Form mixture into one inch balls and let sit on a rack in the refrigerator for one hour.
Heat oil in a saucepan to 350 degrees.
While the oil heats, in one shallow bowl, mix the egg white with remaining whole egg. In a second bowl place bread crumbs. When the oil is hot, dip each ricotta ball into egg to coat lightly, then roll balls in bread crumbs. Fry the balls in the oil until golden brown. Eat immediately.