Ricotta and herb balls are dedicated to the blog’s devoted cooks and readers. Together, we offer shelter from oblivion to forgotten recipes and stories. And for that, I will never stop thanking you.

Your support is invaluable in keeping alive the memories of the Italian dishes of yesteryear, of which we hold fond memories, and of the stories that have always been part of life in the home kitchen, on a par with the ingredients.

Today, we cooks of the 21st century, almost always, alone. But once upon a time, it was not so.
You would have met all the family women from every generation in the kitchen: grandmothers, mothers, daughters, and daughters-in-law.
The kitchen was more than just a place to cook. It was a place of confidence, whispered secrets, shared sorrows, and laughter. It was the heart of our family, where we connected and shared our lives.
Even songs hummed while cooking.

The spontaneous herbs

Wild spinach, chicory and rocket, amaranth, nettles, bladder campion, dandelion.

These are some of the spontaneous herbs that I remember Grandma used to cook with whenever we returned from the countryside.

Once, herbs were picked along white country roads or the ditches separating fields and in the backyard.

In the garden, many of them are edible but weedy plants.

Home cooks knew and used all of them in the kitchen or as natural medicines. Wild herbs also had the advantage of costing nothing and growing abundantly outside the front door. Those who lived in the country would shop in the garden and buy the bulk ingredients in the village store by weight.

Some recipes that taste like herbs and other good things:

Old fashioned home cooking

Wild and aromatic herbs were widely used in the kitchen for stuffing and seasoning (vegetable ragù). The home cook also prepared soups, side dishes, and egg dishes with herbs. They were used to flavor a savory pie or make meatballs.

Meat was an expensive ingredient and, until a few decades ago, was not eaten every day as many, unfortunately, do today.

Cooks had, or had to have by necessity, more imagination. The same, while having few ingredients, they created culinary masterpieces by enhancing the ingredients at hand. Even the simplest ones, like wild herbs.

Today, I don’t suggest picking herbs you find in gardens or across fields on the outskirts of town. There are many sources of contamination, and it’s best to buy them from someone who grows or harvests this product safe from elements that could compromise their use, even in the face of thorough washing. Look for a farmer’s market near you.

Ricotta and herb balls

Farmers and consumers have recently renewed interest in organic wild and aromatic herbs.

In my somewhat peasant heart of a city girl who, until a few years ago, had a vegetable garden and orchard and organized garden classes for urban farmers, I feel the call to the land again. I loved that slow time spent cleaning, tilling, and planting while waiting for harvest. Next to seasonal vegetables and fruits, I would like to grow wild plants and edible flowers using natural methods. Which is the only way I conceive of a vegetable garden. At the moment, I’m satisfied with buying at farmers’ markets or from trusted farmers.

I made these meatballs using dandelion, bladder campion, and wild chicory. You can use whatever spontaneous herbs you prefer. You can use spinach and arugula if you can’t find wild ones.

Remember the arugula! Spontaneous herbs often have a spicy flavor that the rocket will add to the meatballs.

The meatballs are cooked in tomato sauce, starting with a soffritto of chopped carrot, celery, and onion. I also added some guanciale for its smoky note. Do it only in the absence of vegetarians!

Buona cucina, Monica

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