Rachel Roddy’s recipe for ricotta and breadcrumb balls in tomato, chilli and basil sauce | A kitchen in Rome

Luscious, herby ricotta and breadcrumb balls, simmered in a rich tomato, basil and chilli sauce … that’s one weeknight dinner sorted To begin with, the situation looks far from promising. Having given up its protein for cheese, the whey that has been returned to the huge pan is thin, opaque and not unlike cloudy washing-up water. The situation changes slightly when whole milk is added to the whey, along with rennet, and it’s then reheated, or re-cooked (ri-cotta). For a while, nothing happens. Then follows a slight, just perceptible wobbling, before, quite suddenly, like scudding clouds moving into view, scraggy clumps of coagulated protein, albumin and globulin appear on the surface. These are lifted out in the same way as foam from a pan of broth: scooped off with a large slotted spoon. At least that is how it is done by Filippo Privitera at Caseificio Privitare in Castellana Sicula in the province of Palermo. The coagulated protein, otherwise known as ricotta, is then dropped into perforated plastic tubes on a slanting surface so it can drain some more, before being eaten in many ways. For the Feast newsletter a few weeks ago, I wrote about the many ways to eat ricotta. Li