Ricotta and Òlaci Meatballs

Boil the olaci in very little lightly salted water, cooking them briefly enough to soften them. When they are tender and bright green, drain them carefully. Using a small amount of water limits the loss of flavor and keeps the vegetable pulp suitable for making the dough.

Squeeze the now-warm olaci vigorously, removing as much water as possible. Finely chop them until you obtain a uniform mass, without visible strings or large pieces. This step makes the mixture more homogeneous and makes it easier to form regular meatballs.

Collect the olaci in a bowl and gradually add the egg yolks, ricotta, a drizzle of olive oil extra virgin olive oil and a handful of pecorino grated. Mix carefully until you obtain a mixture soft, uniform and firm enough to be shaped without flaking.

Take small portions of dough and shape them into regular patties. Roll them in flour, coating them thinly and evenly. Place them on a surface while you finish the dough and let them rest for a few minutes: the surface will settle and the flour will adhere better.

Bring to a boil Bring a large pot of lightly salted water to a boil and gently lower the meatballs. Keep the water at a moderate boil, avoiding vigorous movements that could break them. Cook them for four minutes; when they are firm and firm, gently remove them from the water.

Transfer the meatballs to a serving dish and season them with the tomato sauce, keeping it light and runny. Finish with a sprinkling of pecorino grated, which adds flavor and aroma. Serve immediately, so the texture stays soft and the sauce coats each meatball evenly.