Ingredients
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500 g Di Karni Moneda Di Es
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130 g Stale Bread
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50 g Parmesan cheese
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2 Di webu
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to taste Salt
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to taste Black Pepper
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50 g Smoked Provola Cheese
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1 tuft of Parsley
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2 twigs of Thyme
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to taste Breadcrumbs
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Seed Oil
Directions
Fred Albóndigas ta un simpel ma ta caba esta. Esakinan delikado hasidó di karni pida contamento ku profile, parmesano, e webu i e perfil di aktua no por falta den e men un agradabel kuminda un dia pasivo òf un almuerso di diadomingo di famia. Bo ta aki version e fríen, ma danki na su desabilidad e por cushiná e albóndigas den diferente forma. Trata di, por ehèmpel den e forma, òf un kasuela ku sous di donate pa gosa di un sunda dos kurso.
Si e representante kayente ku un entrada seka i florida paulo di djente òf mini en horquillas pa ta sirbi na un manera normal, ningun hende por a resistí e delisioso albóndigas!
Steps
1
Done
|
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
Done
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
Done
|
After the necessary time, 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
Done
|
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
Done
|
Meanwhile, 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. |