75min 4 ppl
Ricotta Quenelles with Provençale Tomato Sauce
93 minutes
4 people
Hardover 60 min or 12+ steps
93 min · 10 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 31g
Carbs 28g
Fats 42g
About this dish
Overnight-drained whole-milk ricotta gives these quenelles a firm, silky texture that holds its shape in the poaching water, while a long-simmered Provençal tomato sauce — built on a slow-cooked soffritto, herbes de Provence and a strip of orange zest — carries them firmly south of the Italian border. Finished with Parmesan and torn basil.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Flat-leaf parsleyfinely chopped2 tbsp
- White onionmedium, finely diced1 whole
- Garlic clovesthinly sliced4 clove
- Plum Tomatoes2 x 400g tins, whole peeled, crushed by hand800 g
- Orange zeststrip, pared with a peeler, about 8cm1 whole
- fresh basilleaves, torn10 g
- fresh basilto serve10 g
Dairy & Eggs
- Ricottawhole-milk700 g
- Egg2 large
- Egg yolk2 large
- Parmesanfinely grated80 g
- Parmesanfinely grated, to serve30 g
Dried Goods
- Plain flourplus extra for shaping60 g
- Caster sugar1 tsp
Spices & Seasonings
- Fine sea salt1 tsp
- Black pepperfreshly ground½ tsp
- Nutmegfreshly grated¼ tsp
- Herbes de Provence1 tsp
- Chilli flakesdried½ tsp
- Fine sea saltfor the sauce1 tsp
Oils & Condiments
- Extra-virgin olive oilfor the sauce4 tbsp
- Extra-virgin olive oilto finish the sauce2 tbsp
Utensils
- Fine-mesh sieve
- Muslin cloth
- Slotted spoon
Method
1
Line a fine-mesh sieve with a double layer of muslin or a clean kitchen towel, set it over a bowl, add the ricotta, and cover loosely with cling film. Refrigerate for 12–24 hours to drain, then discard the whey.
Approx. 5 minutes
2
Transfer the drained ricotta to a large bowl. Add the eggs, egg yolks, Parmesan, flour, salt, pepper, nutmeg and parsley, and fold together gently with a spatula until a cohesive, slightly sticky dough forms — do not overwork.
Approx. 8 minutes
3
Cover the bowl and refrigerate for at least 1 hour until the dough is firm enough to shape.
Approx. 3 minutes
4
While the dough chills, make the sauce: warm the 4 tablespoons of extra-virgin olive oil in a wide, heavy saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 12–15 minutes until completely softened and pale golden — it should not brown.
Approx. 14 minutes
5
Add the garlic, herbes de Provence and chilli flakes and cook for 2 minutes until fragrant.
Approx. 2 minutes
6
Add the crushed tomatoes, orange zest strip, sugar and salt. Stir well, increase the heat to medium, and bring to a gentle simmer.
Approx. 3 minutes
7
Reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the sauce is thick and the oil rises to the surface. Remove the orange zest strip, stir in the torn basil and the finishing olive oil, taste for seasoning, and keep warm over the lowest heat.
Approx. 26 minutes
8
Bring a wide, deep pan of well-salted water to a bare simmer — the surface should tremble, not boil, around 85–90°C. Flour your hands and two large spoons, then working quickly, scoop a heaped tablespoon of dough and use the two spoons to shape it into a smooth oval quenelle. Rest finished quenelles on a lightly floured tray — you should get about 20.
Approx. 15 minutes
9
Working in two batches of 10, lower the quenelles into the simmering water with a slotted spoon and poach for 6 minutes until they float to the surface and feel set but still tender when pressed gently. Remove with a slotted spoon to a plate lined with kitchen paper.
Approx. 12 minutes
10
Spoon a generous pool of warm tomato sauce into each shallow bowl. Arrange 4–5 quenelles on top, scatter grated Parmesan and fresh basil over each portion, and finish with a drizzle of olive oil. Serve immediately.
Approx. 5 minutes
