Sorpresine & Smoked Mussels Recipe
Peroni, Pimenton, Cilantro Macho
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Ingredients
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Sorpresine (Fried Ricotta-Filled Pasta Balls)
Smoked Mussels
Peroni-Pimentón Dipping Sauce
Cilantro Macho Garnish
Method
Sorpresine (Fried Ricotta-Filled Pasta Balls)
- 1
Prepare ricotta mixture
In a medium bowl, combine 1 cup whole milk ricotta, 1/4 cup grated Pecorino, 1 large egg, 1/4 cup flour, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp garlic powder. Stir until smooth and slightly thickened. If mixture is too loose to shape, chill 15–20 minutes to firm up.
- 2
Form balls
Wet your hands and portion the ricotta into 12 equal pieces (about 1 tablespoon each). Roll each portion into a compact ball between your palms. Place formed balls on a parchment-lined tray and chill 10 minutes to firm.
- 3
Set up dredging station
Place 1/2 cup flour in one shallow dish, beat 1 egg in a second shallow dish, and combine 1/2 cup fine breadcrumbs + 1/2 cup panko in a third dish. Season breadcrumbs lightly with a pinch of salt and pepper.
- 4
Dredge and coat
Lightly dredge each chilled ricotta ball in flour, tap off excess, dip in beaten egg, then roll in breadcrumb mixture to fully coat. Press gently so crumbs adhere. Place on tray and chill 10 minutes to set the coating.
- 5
Fry
In a medium skillet, heat 1 cup vegetable oil over medium heat until it reaches 340–350°F (or test by dropping a breadcrumb — it should sizzle and brown in ~30 seconds). Fry the sorpresine in batches, 2–3 minutes per side, turning carefully, until golden brown and crisp on all sides. Do not overcrowd. Drain on a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) if making multiple batches.
Smoked Mussels
- 6
Steam and smoke-flavor mussels
Place cleaned mussels in a wide sauté pan with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp sea salt and 1/4 tsp black pepper. Add 2–3 tbsp water, cover, and cook over medium-high heat until mussels open, about 4–6 minutes. Discard any mussels that do not open. Remove mussels to a bowl and spoon pan juices over them. Finish with 1 tbsp fresh lemon juice and gently toss to coat. If you want a stronger smoke note, briefly smoke the cooked mussels on a stovetop smoker or with a smoking gun for 30–60 seconds before tossing with lemon.
- 7
Serve warm
Keep mussels warm and transfer to the plating area; reserve juices for drizzling or mixing into the dipping sauce if desired.
Peroni-Pimentón Dipping Sauce
- 8
Make the sauce
In a small bowl whisk together 1/2 cup Peroni beer, 1/4 cup mayonnaise, 1 tsp smoked paprika, 1/2 tsp Dijon mustard, 1/2 tsp honey, 2 tbsp finely chopped cilantro, 1 tsp lime juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth and slightly thickened. Taste and adjust seasoning. If sauce is too loose from beer, whisk in an additional teaspoon of mayonnaise or chill 10 minutes to thicken.
- 9
Finish
Transfer sauce to a small serving bowl and chill briefly or serve at room temperature alongside hot sorpresine and mussels.
Cilantro Macho Garnish & Plating
- 10
- 11
Plate the dish
Arrange 4–6 sorpresine per plate (depending on appetite) with a small pile of smoked mussels alongside. Spoon a few tablespoons of Peroni-Pimentón sauce into a ramekin or make a smear on the plate. Scatter cilantro macho leaves over the sorpresine and mussels, finish with a light drizzle of olive oil and an extra dusting of smoked paprika if desired. Serve immediately while sorpresine are hot and mussels are warm.
