Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 13 | 20 minuti |
Ingredients
| 200 g | ricotta Sterilgarda |
| 100 g | cubed mortadella |
| 80 g | grated Parmesan cheese |
| 3 | egg |
| q.b. | salt |
| q.b. | pepper |
| q.b. | breadcrumbs |
| q.b. | sunflower oil |
| q.b. | 00 flour |
Preparation
- Finely chop the mortadella, place it in a bowl together with the Ricotta Sterilgarda, the grated Parmesan cheese and add it to the two eggs.
- Mix everything carefully until you reach a smooth consistency.
- Add a little salt and pepper. Let the dough rest for about ten minutes.
- At this point proceed with creating the meatballs.
- Once the meatballs are made, dip them lightly in the flour, the remaining beaten egg and finally in the breadcrumbs.
- Heat the sunflower oil until very hot, then fry the meatballs inside until golden brown.
- Use paper towels to remove excess oil and serve.
In a bowl, mix the Ricotta Sterilgarda with the eggs, 2 tablespoons of parmesan, salt, pepper and chopped parsley. Dice all the vegetables, blanch them ...
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