Tag: Balls

Pumpkin and mozzarella balls recipe – Italian Cuisine

Pumpkin and mozzarella balls recipe

  • 500 g peeled pumpkin pulp
  • 2 pcs fiordilatte mozzarella
  • 180 g breadcrumbs
  • 60 g Grated Grana Padano Dop
  • butter
  • rosemary
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of pumpkin and mozzarella balls, cut the pumpkin into small pieces. Place them in a plate lined with parchment paper, season with salt, pepper and rosemary and bake at 240 ° C for about 30 minutes. Remove the pumpkin from the oven, recover the pulp using a spoon and collect it in a bowl. Squeeze 1 mozzarella very well to remove most of the liquid, crumble it and mix it with the pumpkin pulp.
Add the breadcrumbs (change the dose according to the humidity of the pumpkin), the grated parmesan and mix until a malleable compound is obtained. Season it with salt and pepper. Chop the other mozzarella and whisk it in cream with 1-2 tablespoons of its government water, a pinch of salt and a drizzle of oil.
Form the meatballs with the pumpkin mixture and brown them in a pan with a generous froth of sparkling butter. Serve the meatballs with the mozzarella cream, complementing, with pleasure, a minced green pepper.

Polenta balls – Recipe polenta balls – Italian Cuisine

»Polenta balls - Recipe Misya polenta balls

First of all, prepare the polenta: boil the water, pour in the cornmeal, continue cooking, stirring, until you get a rather dense consistency.
Season with salt, butter and parmesan, then let cool and put in the fridge for at least 30 minutes.

Divide the mixture into small pieces, place a cube of provolone in the center of each and close the polenta on the cheese, making small balls.

Pass the meatballs, one at a time, first in the egg, lightly beaten, and then in the breadcrumbs to create a uniform breading.
Then fry

Finally fry in hot oil and brown them evenly.

The polenta balls are ready to serve hot or warm so as to keep the heart soft.

Recipe Salmon balls with coriander – Italian Cuisine

Recipe Salmon balls with coriander

  • 300 g fresh salmon flesh
  • 300 g white fish pulp (cod, sea bass)
  • 2 slices of bread soaked in milk
  • coriander powder
  • 2 heads of lettuce
  • shallot
  • butter
  • lemon
  • flour
  • Worcester sauce
  • salt
  • pepper

To prepare the salmon balls with coriander, hand the cutter (food processor) the salmon flesh together with a slice of soaked and squeezed bread, salt, pepper and half a teaspoon of coriander; mix the mixture well then divide it into small portions and form round meatballs. Then pass the white fish flesh together with the second slice of bread, salt, pepper, coriander and make the second mixture with as many balls. Pass them all, white and pink, in a veil of flour, then fry them in a froth of butter and, at the end of cooking, add a few drops of Worcester, the juice of half a lemon and the grated peel of the same; keep them warm. Peel the heads of lettuce, cut them lengthwise into four parts and let them simmer, slowly, in the covered pan, with a chopped shallot, a knob of butter, salt, pepper; after about 8 minutes of cooking, transfer the lettuces to the serving dish, place the fish balls on top, sprinkle them with the bottom of the lettuces and serve immediately.

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