Balls Of Ricotta In Broth

Preparation:

Preparation: Put the ricotta in a bowl and work it with a wooden spoon until it becomes homogeneous and smooth. Continuing to mix, incorporate the beaten egg separately with the saffron and a pinch of salt, then add the Parmesan cheese, the chopped parsley and the tomato concentrate. With this compound which should be quite consistent, make balls the size of a walnut and roll them lightly in the flour. Cook them for 5-6 minutes, immersing them in plenty of boiling salted water. Then collect them with a perforated scoop and put them in a bowl. Pour over the hot broth and serve. Sprinkle with plenty of Parmesan.