Melting ricotta meatballs

Preparation

Dumplings

1. Reheat the oven to 180°C (350°F).
2. Remove the sausage casings and mix the sausage meat and veal in a bowl before combining all the other ingredients, except the stock. Season generously with pepper. (To check seasoning, cook a small amount in the microwave.
3. Shape into 12 large dumplings. Place in an ovenproof dish. Pour broth halfway up the dumplings. Place in the oven and bake for 35 minutes, basting several times. Finish cooking for 5 minutes under the broiler to brown them.
4. Leave to cool for 15 minutes. Remove the dumplings and keep warm. Strain the stock over a saucepan and reduce over moderate heat until smooth.
5. Assemble each plate with 2 or 3 meatballs, a little ricotta, a dash of reduced stock, a few pine nuts, basil leaves, a little lemon zest and finish with a drizzle of oil.

Garlic puree

1. Reheat the oven to 180°C (350°F).
2. Cut off and remove the top of the head of garlic. Place on a double layer of aluminum foil. Drizzle with oil, season with salt and pepper, then add the thyme. Wrap tightly and bake for 30 minutes.
3. Carefully open the paper. When the garlic has cooled, press the head of garlic over a bowl to extract the pulp, then mash it with a fork.