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    Fried meatballs with a heart of Grana Padano

    4 per.
    T230 min

    Chef Carmine Amarante


    • 400 g minced veal
    • 100 g minced beef
    • 150 g stale bread
    • 150 g bread crust
    • 8 egg yolks
    • 200 g flour
    • 500 g seed oil
    • 100 g milk
    • 50 g flakes of Grana Padano aged for over 16 months
    • 50 g grated Grana Padano over 16 months
    • Salt and pepper to taste



    STEP 1

    Mix the two types of meat together and season with salt and pepper.


    STEP 2

    Soak the stale bread in milk for at least one minute.

    STEP 3

    Add it to the meat and mix well using a spoon or fork.
    Add the Grana Padano to the mixture.


    STEP 4

    Prepare the meatballs (25 g each) inserting a flake of Grana Padano in the centre of each one with your finger.

    STEP 5

    Toss the finely chopped bread crust with a drizzle of olive oil in a non-stick pan, and fry until crisp. Leave to cool down.

    STEP 6

    Roll the meatballs in the flour, then in the egg and lastly in the bread crust. Fry the meatballs at 60°C for 3/4 minutes and serve in a cone of straw paper.