Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 400 g | zuchinis |
| 200 g | ricotta Sterilgarda |
| 200 g | stale semolina bread |
| 3 | egg |
| 70 g | grated Parmesan cheese |
| q.b. | peanut oil |
| q.b. | nutmeg |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Grate the courgettes into a bowl and place the grated stale semolina bread in another.
- Add the eggs, Sterilgarda Ricotta, grated Parmesan, nutmeg, salt, and pepper. Mix until smooth, then let rest for 15 minutes.
- Wet your hands and form meatballs of the desired size, placing them on a baking sheet lined with parchment paper. Roll the meatballs in the breadcrumbs, coating them completely.
- Then fry them in preheated peanut oil, turning them occasionally.
- Drain the meatballs and place them on kitchen paper to absorb the cooking oil and serve piping hot.
Wash the fennel, remove the toughest parts and cut the core into 8 wedges each. Arrange the fennel wedges in a buttered baking dish, cover them with diced ...
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