Ersilia Dalia (Perrone) Gri, Motta Santa Lucia, Catanzaro
Here is one of those recipes that have been handed down through the generations. Paolo Dattilo received this from his mother (above) and she originally received it from her mother, Angela Perrone.
(Yield: 24 golf-size balls)
2½ pounds Ricotta
4 large eggs
2 cups breadcrumbs
1 tablespoon freshly ground black pepper
2 cups fresh parsley (finely chopped)
3 cups salami (diced)
1 cup grated Parmesan cheese
8 cups chicken broth or more (warm)
1. In large bowl add Ricotta, eggs, breadcrumbs, pepper, parsley, salami, cheese and combine thoroughly.
2.Layer cookie sheet with wax paper.
3.Using ice-cream scoop, measure portions of mixture. Roll into golf ball-sized rounds. Place balls on cookie sheet.
4.Meanwhile, warm chicken broth in large saucepan over medium heat.
5.Once broth has come to boil, drop in one layer of Ricotta balls.
6.When balls rise to surface they are cooked. Removed and set aside.
Serve warm with soup, by themselves, or at room temperature as a snack.