A vegetarian version of a classic of Italian cuisine: le Aubergine Meatballs they are ideal to prepare in this period, when these vegetables grow sweet and firm and give their best. Combine with ricotta or potatoes, can also be prepared the day before and serve cold: as appetizer or main course, accompanied by a salad of sprouts or a fragrant sauce.

There is not just one of zucchini!

Rich of potassium and of C vitamin, the courgettes are not all the same. Among the most used varieties there are those black women of Milan, with a dark green color and compact flesh; the trumpet, originating in Liguria, with a curved shape and light green skin; those round of Nice, perfect to serve stuffed; the Tuscany, long and thin; those white wines of Trieste with a very delicate taste; the Bologna, rather tasty and compact. Whichever variety you decide to use, prefer zucchini from medium-small cut and avoid the huge ones: they will be firmer, with less seeds and will keep cooking better.

The recipe for zucchini balls

Take 300 g of zucchini, wash them, cut them and slice them with a mandolin or grate them. In a saucepan, boil in plenty of salted water 300 g of potatoes with the peel and when they are soft, drain and peel them. Crush them and add them to the courgettes. Mix well, season with salt, add a sprinkling of pepper, a bunch of chives chopped, 100 g of Parmesan cheese grated and a egg. Knead everything, make meatballs the size of a golf ball and pass them in breadcrumbs. In a saucepan heat abundantly peanut oil. When it is hot fry the meatballs, turning them often. Once golden, drain them on a sheet of absorbent paper and serve immediately. If you prefer, you can let them cool before bringing them to the table.

In the tutorial some suggestions for a more appealing result

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