Fried meatballs with a heart of Grana Padano
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
Mix the two types of meat together and season with salt and pepper.
Soak the stale bread in milk for at least one minute.
Add it to the meat and mix well using a spoon or fork.
Add the Grana Padano to the mixture.