Deep-Fried Shrimp Ricotta Balls with a Fiery Chorizo Tomato Sauce


  • Tomato Sauce
    • 1/2 cup olive oil
    • 4 garlic cloves, roughly chopped
    • 2 medium yellow onion, diced
    • 2 small chili, stemmed and thinly sliced
    • 1 pound Ground Chorizo
    • 1 TBS Paprika
    • 1 TBS Cumin
    • 1 TBS Cayenne pepper
    • 1 TBS Chili powder
    • 1 TBS Red Pepper Chili Flakes
    • 4 (28-ounce|) cans whole peeled tomatoes, crushed by hand
    • kosher salt and freshly ground black pepper, to taste
    • 1 bunch fresh basil
    • 1 bunch fresh oregano
    • 1 bunch fresh parsley 
  • Malfatti
    • 4 pounds baby spinach
    • 4 cups|500 gram ricotta cheese
    • 1 pound shrimp
    • 1/2 cup|25 grams breadcrumbs
    • 2 large egg
    • 2 lemon, zested
    • kosher salt and freshly ground black pepper, to taste 
  • Breading
    • 4 cups|300 grams all-purpose flour
    • 6 large eggs, lightly beaten
    • 4cups|215 grams breadcrumbs
    • 1/8 cup Italian seasoning
    • 1/8 cup grated cheese
    • grated parmesan cheese
    • fresh parsley or basil 

how to make this recipe

    1. Make the sauce: Heat the olive oil in a medium saucepan over medium-high. Add the garlic, onion, and chili and cook until soft, about 5 minutes. Add the tomatoes and bring to a boil. Reduce the heat to maintain a simmer and cook for 2 hours. Season with salt and stir in the herbs. Transfer the sauce to a blender and purée until smooth. Return to a saucepan and keep warm. 
    2. Saute shrimp in olive oil, garlic, salt, pepper, and squeeze of lemon juice
    3. Make the malfatti: bring a large pot of generously salted water to a boil. Add the spinach and cook until wilted, about 1 minute. Drain, then transfer the spinach to a boil of ice water until cool. Drain again, then squeeze out all of the liquid from the spinach. Transfer to a cutting board and finely chop. 
    4. Place the spinach in a bowl with the ricotta, breadcrumbs, egg, lemon zest, salt, and pepper and stir to combine. Using your hands, roll the mixture into about 25 balls and transfer to a parchment paper-lined baking sheet.
    5. Bread the malfatti: Place the flour, eggs, and breadcrumbs in 3 separate shallow bowls. Working in batches, dust the malfatti in the flour, then dredge them in the eggs, then roll them in the breadcrumbs. 
    6. Heat 2 inches of oil in a large saucepan until a deep-fry thermometer reaches 350°F. Working in batches, cook the malfatti until golden, about 1 to 2 minutes. Using a slotted spoon, transfer the malfatti to the tomato sauce and cook for 5 minutes. Transfer to plates and sprinkle with parmesan and parsley or basil.