Finally came the summer weather, you can also talk about the change of season food: this month, in fact, for readers to Eurocarni, Gianluca has created a summer dish borrowed from Greek and later adapted to the palates of those who live in the shadow Ghirlandina, replacing the mint filling with "smells" a bit 'more full-bodied as mortadella and cheese Grana! These are the Peasant, meatballs, or rather, "crocchelle", discovered by Gianluca in a restaurant while on holiday in the Peloponnese, and much appreciated by our master butcher 2 pounds have accompanied the return journey by sea. For the ground, which should be added the sausage and that is mixed with onion and garlic, pork sirloin only because it is more juicy. The other ingredients are easy to enumerate: egg, bread, cheese Grana-a "dose alchemy" - in which to dip the dough, well hard, the ball of meat. A simple dish, quick to cook and can also be eaten cold. As some might say: Long live the flab!
For more information:
Ancient Butcher Ghioldi
• sirloin pork
• Garlic and onion
Grind the pork sirloin with garlic and onion for the first time and then again a second time in order to feel better about the "grain" of onion and garlic. Add to the ground bread, eggs, cheese Grana.Impastare and, depending on the consistency of the amalgam, adjust or less with eggs. Once you reach the desired compactness, prepare meatballs are not too large and roll in breadcrumbs.
The crocchelle can be cooked in a pan with oil for ten minutes or in the oven. Once cooked are delicious morsels is also served cold.
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