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14 de decembro

14 de decembro

Name: Fryed Meatballs With Provola Cheese
Yield: 5
Cuisine: Italian
Ingredients: Ground Beef: 500 g; Stale Bread: 130 g; Parmesan cheese: 50 g; Eggs: 2; Salt: to taste; Black Pepper: to taste; Smoked Provola Cheese: 50 g; Parsley: 1 tuft of; Thyme: 2 twigs of; Breadcrumbs: to taste; Seed Oil

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ingredientes

axuste Dose:

	500 g carne á terra
	130 g Pan Racio
	50 g queixo parmesano
	2 ovos
	probar sal
	probar Pementa negra
	50 g Smoked Provola Cheese
	1 tufo de salsa
	2 twigs of tomiño
	probar Pan de pan
	Aceite de semente

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cociña:

Italiano

40
serve 5
Fácil

ingredientes

500 g carne á terra
130 g Pan Racio
50 g queixo parmesano
2 ovos
probar sal
probar Pementa negra
50 g Smoked Provola Cheese
1 tufo de salsa
2 twigs of tomiño
probar Pan de pan
Aceite de semente

Direccións

Fryed almôndegas son unha receita simple, pero moi saborosa. Estes anacos de concurso de carne picada aderezada con provola, parmesano, ovo ea salsa realmente non pode estar falta no menú de unha festa festa agradable ou un xantar de domingo na familia. Nesta versión que son fritos, pero grazas a súa versatilidade, pode cociñar as almôndegas de xeitos diferentes. Xulgalos, por exemplo, no forno, ou nunha pota con salsa de tomate para un segundo curso suculenta.
Se presenta-los quente con unha ensalada fresca e palitos de cores ou mini-garfos para ser servido de forma informal, ninguén pode resistir a estas deliciosas almôndegas!

pasos

1 feito	To prepare meatballs, start slicing the stale bread. Remove the crust and cut the breadcrumbs into cubes, then place it in a mixer together with the minced parsley and the thyme leaves: operate the mixer until you obtain a smooth and homogeneous mixture. Slice and chop the provola cheese.
2 feito 30	In a large pan place the meat, chopped bread and provola cheese, add the grated Parmesan cheese and finally the eggs slightly beaten. Season with salt and pepper then start kneading with your hands until you get a compact dough, which you have to leave in the refrigerator for 30 minutes covered with plastic wrap.
3 feito	Despois do tempo necesario, remove the dough from the refrigerator, moisten your hands and begin to divide the dough into portions of about 20 g: each modeled on the palm of your hand to get balls of the same size. Then put them on a tray lined with transparent film.
4 feito	Put breadcrumbs in a large bowl and pass each meatball inside, turning it with the help of a fork for a uniform breading. Let them rest all on the tray, trying to distance them slightly from each other.
5 feito	mentres, bring the oil to fry at a temperature that does not exceed 170-180 ° (to be measured with a kitchen thermometer). When it is hot at the right point, dip 2-3 meatballs at a time with a skimmer so as not to lower the oil temperature too much, cook a few minutes (2-3 minutes will be enough) until you have a nice browning, then transfer the meatballs cooked on absorbent paper just long enough to eliminate the excess oil. Meatballs are ready, serve them hot!

If you prefer a lighter version, try to bake the meatballs in a preheated 200 ° forno para 20 minutos (if ventilated, at 180 ° durante 10 minutos). You can flavor the dough with a freshly chopped chilli pepper, with the herbs and spices you prefer, or substitute parmesan cheese with pecorino cheese.