Yogur y ricotta: dos ingredientes inesperados para unas albóndigas más tiernas
El yogur griego y la ricotta, poco habituales en una albóndiga, ayudan a conseguir una carne más jugosa y tierna.
Meatballs appear on top of spaghetti or between two rolls with marinara sauce and mozzarella, and almost every meat lover enjoys them. Their origin is a matter of debate, according to the Auguste Escoffier School of Culinary Arts, although many believe they came to Italy from Persia.
According to Smithsonian magazine, American meatballs are much denser and meatier than Italian "polpette," which were smaller and made with different meats depending on the region. Like almost every dish, the meatball has changed from generation to generation. Your grandmother's recipe may not be your friend's grandmother's.
The dish continues to evolve as it spreads around the world, and two surprising ingredients can give it a special touch of flavor and texture. Yogurt in the mix might sound strange, but according to Taste Cooking, Greek yogurt makes the meat much juicier and, when caramelized in the oven, forms a delicious crust. Its thick texture helps the spices adhere, and its mild acidity facilitates a gentler marinade.
A recipe for pork and pistachio meatballs uses a mixture of hydrated panko breadcrumbs, Greek yogurt, egg, and breadcrumbs, which acts as a binder for the ground meat. Martha Stewart also suggests a yogurt sauce, stating that "yogurt acquires a surprisingly velvety texture when cooked with cornstarch and egg yolks."
If yogurt isn't enough, ricotta also adds juiciness. Chef John, on his blog Food Wishes, calls his ricotta-based meatball recipe "experimental meatballs," as he was worried the meat would become tough from the extra kneading. The result was tender and solved the problem of overmixing the meat. NYT Cooking describes ricotta as "the secret to tender meat."
Michael Symon and Giada De Laurentiis also use ricotta, with De Laurentiis adding a touch of cinnamon for a warmer, more subtle flavor. Other cheeses, such as grated Parmesan, are optional, but a tablespoon or two of ricotta prevents the texture from becoming tough or chewy.
