Baked Meatballs Recipe – Italian Cuisine – Italian Cuisine

Ingredients

800 g Romanesco broccoli
600 g ground beef
100 g milk
100 g hard ricotta
70 g of breadcrumbs
marjoram
chives
parsley
lemon
salt
pepper

Duration: 35 min

Level: Easy

Dose: 4 people

Baked meatballs with broccoli and ricotta
For the recipe of baked meatballs with broccoli and ricotta, soak the bread in a large bowl in the milk; when it is well softened, without removing the milk, mix the minced meat, a mixture of mixed herbs (we used chives, parsley and marjoram), a pinch of salt and pepper and knead everything so as to obtain a homogeneous mass.

Shape it to form 16 meatballs of 40-50 g each; place them on a baking sheet lined with baking paper and bake at 220 ° for 7-9 minutes. Peel the broccoli, removing the stalks and the hardest parts, then reduce it in small resets and boil them in salted water for 3-4 minutes.

Drain and season with a few drops of lemon juice. Take the meatballs out of the oven, place them on a serving dish with the broccoli owls and complete with flakes of ricotta.

For athletes in the desert of Qatar: Old Amaro del Capo! – Italian Cuisine

The tricolor company F.lli Caffo, producer of some well-known national liqueurs, supporters of the Italian team at the World Athletics Championships in Doha.

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A fierce edition and with many young talents that of World Athletics Championships light just closed in Doha, Qatar. Italians showed off athletes like Eleonora Giorgi, who retook a Bronze at home after 50 kilometers of walking in almost lethal environmental and climatic conditions, or the sprinter Filippo Tortu, the first Italian in the race after over thirty years. The beautiful country showed off his too national specialties, those of the good drink and good food. From salami to liqueurs, which thanks to F.lli Caffo distillery they 'wet their beaks' in the desert – and to the athletes – with a dash of tricolor quintessential alcohol!

"An opportunity to support the visibility of our country e promote excellence – said Nuccio Caffo, CEO of the company – We are proud to take part in this project, together with the sporting excellence of the athletes who represent us. We believe that Vecchio Amaro del Capo, the company's flagship product with a distribution in over 50 countries, is one of its expressions ”.

There Italian Athletics Federation has in fact conceived a project to promote the territories in collaboration with the Regions, public bodies and private entities.

Together with Old 'Amaro del Capo, who won the podium of the most appreciated liqueur in Italy (holds over 30% market share in the large-scale retail trade), gthe guests of Casa Atletica Italia they were able to taste many other liqueurs (including spirits, grappa, vodka etc, the company produces over 50), like theElixir Borsci S. Marzano, of which Caffo has definitively acquired the historic brand, or the bitter Santa Maria al Monte. Recently the Caffo F.lli also entered the business of Prosecco DOC and craft beers produced at the CALABRÄU brewery in Vibo Valentia, Calabria.

Jonas Fiore
October 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

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Recipe Pasta dish with broccoli and raisins – Italian Cuisine

Ingredients

800 g broccoli plus a little
300 g small format pasta (ditaloni)
100 g pecorino
50 g pine nuts
30 g raisins
2 anchovy fillets
grated Parmesan
extra virgin olive oil
salt

Duration: 35 min

Level: Easy

Dose: 6 people

For the recipe of pasta dish with broccoli and raisins, divide the broccoli into tufts, eliminating the harder parts of the stem. Dip them in boiling salted water and cook them for 15 minutes, then drain them with a slotted spoon, keeping the cooking water. Boil the pasta in the broccoli cooking water for half the cooking time indicated on the package. Drain.

Heat a little oil in a pan, melt the anchovy fillets, then add the broccoli and let them cook for 2 minutes. Add the pasta, the chopped raisins and the pine nuts and stir for 1 '. Turn off and transfer the pasta into a baking dish; complete with the small pieces of pecorino, 2 tablespoons of parmesan and 2 of oil.

Bake the baking dish under the grill for about 8 minutes and serve, completing to taste with broccoli tufts, quickly scalded, for 2 minutes, in boiling salted water.

Ingredients

The tricolor company F.lli Caffo, producer of some well-known national liqueurs, supporters of the Italian team at the World Athletics Championships in Doha. <! – send by email ->

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Ingredients

The tricolor company F.lli Caffo, producer of some well-known national liqueurs, supporters of the Italian team at the World Athletics Championships in Doha.

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