Salami and Grana Padano meatballs

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Salami and Grana Padano meatballs


. Difficulty: Easy . Serves: 6 people . Preparation time: 45 minutes


250 g hard bread
1 egg
100 g salami thinly cut or slightly ground
50 g grated Grana Padano PDO cheese
1 medium size potato
2 leaves of chopped chives
Freshly ground black pepper
Bread crumbs
Seed oil
1 zucchini
6 cherry tomatoes
Extra virgin olive oil


Cut the cherry tomatoes into halves, place them into a baking tray keeping the cut upwards, chop the herbs and garlic and sprinkle on the tomatoes. Add a teaspoon of sugar and two spoonfuls of olive oil. Bake at 140 ° until the vegetable water has evaporated and the tomatoes are slightly toasted.

Dip the hard bread in water and squeeze it very well, add the whole egg, the grated raw potato, the Grana Padano cheese and the salami thinly chopped or ground in a mixer. Add chives, salt and freshly ground pepper. Mix well, shape 6 medium sized meatballs and roll them in the bread crumbs. Fry in abundant seed oil until golden brown.

Slice the zucchini lengthwise using a mandolin, put one hot meatball in a dish and garnish with a slice of raw zucchini and two caramelized cherry tomatoes.
Fu Yang