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Cod balls – Recipe cod meatballs – Italian Cuisine


Finely chop garlic and parsley.

Crumble both bread and cod fillets.

Put all the ingredients (fish, bread, eggs, garlic, parsley, parmesan and a little salt) in a bowl and mix well.

With wet hands, start making the meatballs and once finished, pass them in the breadcrumbs.

Heat the oil in a frying pan and fry the meatballs turning them occasionally until they are golden brown, then drain from the oil with a slotted spoon and place them on absorbent paper to remove excess oil.

The cod meatballs are ready: place them on a serving dish and serve hot.

Raining meat balls! – Italian Cuisine


At the restaurant, in the cafeterias, during lunch breaks with a cocktail, but especially at home and with our children! The most popular dish are always the meatballs.

"Do not think that I have the pretension to teach you how to make meatballs," said the Artusi. And neither do we! Meatballs are so easy to make that you do not need a recipe: just the imagination.
We suggest only some new ingredients and some combinations to which, perhaps, you have not yet thought.

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Here are our recipes of meatballs, from appetizers to desserts

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"Three flavors" meatballs

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Meatballs with watercress

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Meatballs with peas

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Egg balls

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Lamb meatballs and chickpeas with rosemary

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Spaghetti with meatballs

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Spaghetti with meatballs

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Vegetable meatballs with fondue

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Veal meatballs with artichokes and carrots

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Pumpkin meatballs with chopped pistachios

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Fried meatballs and cauliflower

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Chicken meatballs in soup with garam masala

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mondeghili

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Meatballs from Puglia

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Coriander salmon trout meatballs

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Salad, zucchini and fish balls

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Turkey meatballs, raw and potatoes

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Marzipan balls

Porcini mushroom balls – Italian Cuisine


Prepare the mushrooms: remove the earthy part of the stem, rub them with a damp cloth and cut into slices.

Fry the whole garlic with a little oil in a pan, then add the mushrooms and cook for 5 minutes over high heat. At the end add salt and parsley, turn, turn off the heat, remove the garlic and drain the mushrooms well.

Sponge the breadcrumbs with a little warm water (or, if you prefer, you can use milk instead of water). Squeeze it well and place it in a bowl with lightly chopped mushrooms and egg and mix well.

Form the balls with the mixture and pass them one at a time in the breadcrumbs, then fry them in hot seed oil, turning them to make them brown evenly.

Your porcini mushroom balls are ready, serve hot.

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