Wednesday, May 18, 2011


For 12 meatballs portion 500 gr potato bollire300 gr gr beans freschi1 clove aglioprezzemolo100 ricotta1 uovo2 tablespoons Parmesan cheese to taste grattugiatolatte pangrattatoolio, salt and pepper Put two pans on the stove filled with water, bring to boiling, salted and immerse in a potato, peeled and cut into pieces before, and in the green beans, trimmed and possibly private wire.
Once cooked vegetables (green beans should not soften too much), move the potatoes to mash the beans and cut into slices about half a centimeter. Chop the parsley and finely chopped garlic. Put a pan on the stove with a little 'oil, parsley and garlic and sauté briefly (do not burn), add beans and salt: cook for a few minutes.

Add beans to potatoes and mix gently. In another bowl mix the ricotta with the egg and Parmesan, then add the potatoes and beans, season with salt and pepper and mix well. The mixture should be quite soft, then add a little 'milk until the consistency is slightly creamy. Fill the molds, sprinkle the surface with a layer of bread crumbs (for even distribution, I use a salt with holes rather than large), pour a little oil and bake at 180 degrees for 40 minutes.

The original recipe calls that these little meatballs are accompanied with a small tuft of very creamy cheese (like Philadelphia mixed with a little 'milk), I prefer to serve with some salad and a little tuft of' carrot cut into julienne strips. This meatloaf can also be prepared using a larger print, it is important that the height of the compound is not excessive.

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