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Meatballs – the recipe from Cooks but good

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Sicilian meatballs are a traditional and familiar dish, which evokes the childhood memories of many people. Who has never tasted soft and juicy meatballs, fried and then cooked in tomato sauce, which also accompanied a good plate of pasta? Sicilian meatballs have a special taste and tender texture, which depend on the basic ingredients and the way of preparing them. Every Sicilian woman has her own personal recipe, handed down from generation to generation. I propose that of my grandmother Mattia, who never used a scale, but she did everything by eye, following her memories and her palate. Maybe they won't be identical to hers, but I'm sure they will win you over anyway. One of grandma's secrets to making meatballs soft was moist stale bread.
If you love meatballs as much as we do, we invite you to try the recipe!

RECIPE

Kitchen Italian, Sicilian
  • 500 g beef minced meat for ragout, not too lean
  • 2 egg
  • 250 g stale bread 2-3 days earlier
  • water to taste to soak the bread
  • Grated pecorino to taste 2-3 tablespoons, according to your taste
  • 1 sprig of parsley
  • 2 garlic cloves
  • sale q.b.
  • pepe q.b.

It will also serve you

  • sunflower seed oil to taste for frying
  • Cut the bread into not too small pieces and place it in a bowl.

  • Wet it with water. Leave the bread to soak for about 15 minutes, turning it occasionally.

  • As soon as it becomes swollen and soft, squeeze it and place it in a larger bowl.

  • Add the minced meat, chopped parsley, very finely chopped garlic, eggs, cheese to your taste, a pinch of salt and pepper.

  • With your hands, carefully mix the ingredients until you obtain a well-blended dough. Keep in mind that, at the end of processing, the dough must be soft, but not sticky. Taste and add salt to taste if needed.

  • Then proceed to form the meatballs. Remove a small portion of the dough and, rolling it between the palms of your hands, give it a medium-sized round shape. Mash them slightly and place them on a tray. It is important to make the meatballs all the same size, so that they all have the same cooking time.

  • In a large pan, heat some oil, about 1 inch. Fry them first on one side and then on the other, they must be well golden, taking care not to let them burn and to cook them well inside.

  • Serve them hot or if you prefer dip them in plenty of tomato sauce. Continue cooking the sauce over a low heat.

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