Dina's Recipe
“Meat Balls”
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, this month we highlight her daughter Titti’s Vegetarian Zucchini “Meat Balls”.
Ingredients
| - | gr 420 zucchini |
| - | gr 130 stale bread |
| - | 1 egg |
| - | gr 80 parmigiano cheese |
| - | basil to taste |
| - | gr 80 whole milk |
| - | gr 120 breadcrumbs |
| - | black pepper to taste |
| - | salt to taste |
| - | extra virgin olive oil to taste |
Instructions
| 1 | Soak the roughly cut bread in a bowl with cold milk. |
| 2 | Wash the zucchini, slice them and put them in a pan with some olive oil to sauté for 10 minutes. |
| 3 | Allow the sautéed zucchini to cool and put them in a mixer with soaked bread, herbs and spices. Mix everything. |
| 4 | Add ¾ of the breadcrumbs and egg. Manually mix the mixture. |
| 5 | Make small ball out of the mixture and roll them in the remaining ¼ of the breadcrumbs. |
| 6 | Fry in plenty of olive oil for 10 minutes. |
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