Meatballs with broccoli rabe
In the beginning they were only orecchiette with turnip tops, a timeless dish of Apulian cuisine that has as protagonists these vegetables with a strong and decisive character... Then the charm of their strong flavor has inspired many other recipes such as sandwiches, risotto and these delicious meatballs of turnip greens. Irresistibly crispy outside and with a surprising stringy heart inside, these delicious meatballs will not disappoint the expectations of your palate. Serve them hot as delicious appetizers during a buffet, once brought to the table they will be brushed in a flash! Try alternating them with octopus meatballs, for a spectacular meatball party!
Crunchy outside and soft inside, these winter meatballs are just a delight. Turnip greens are a typical vegetable of the Italian territory: detoxifying, antioxidant, they are rich in fiber and mineral salts (calcium, phosphorus and iron). They are a low-calorie food, only about 30 calories per 100g!
INGREDIENTS FOR 30 MEATBALLS
Turnip greens (down clean) 600 gTaleggio 100 gFresh onion 80 gGrana Padano 50 gBreadcrumbs 50 gWater 40 gEggs 1Garlic 2 ClovesChili powder 1 teaspoonExtra virgin olive oil 1 spoonSalt 1 teaspoon
FOR BREADINGEggs 2Breadcrumbs 100 gSalt to taste
PREPARATION
To make turnip greens meatballs, first wash the buds under running water. Peel the onion and slice it. In a pan heat the oil and garlic, add the onion and fry for a minute. Add the clean buds, remove the garlic and flavored with chili pepper and salt. Add water and continue cooking: the tops will cook in total about minutes. When the buds are cooked 8, transfer them to a tall, narrow glass. Blend the buds with the immersion mixer to create a puree. At this point transfer the blended tops to a large bowl and add the breadcrumbs and grated cheese, then stir. Stir in the egg and stir again to create a homogeneous dough. Meanwhile, cut the Taleggio into cubes. Take a portion of dough weighing about 20 g, form a ball with your hands, create a hollow with your finger and stuffed with a cube of Taleggio. Close the meatball by rolling it in your hands. Prepare the breading: in a small bowl beat the eggs with a pinch of salt and in another pour the breadcrumbs. Meanwhile, heat the frying oil in a pan at a temperature of 165 °C. Pass the meatballs first in the beaten egg and then in breadcrumbs. Fry a few meatballs at a time, for 2 minutes or until golden brown. Then drain them on a tray lined with paper towels. Serve the meatballs of turnip greens hot.
PRESERVATIONI recommend consuming turnip greens meatballs immediately. Alternatively, you can freeze them after cooking.
ADVICEIf you do not like the intense taste of Taleggio you can use a dairy cheese with a more delicate flavor. You can also bake the meatballs in a ventilated oven at 200 °C degrees for 20 minutes.
In the beginning they were only orecchiette with turnip tops, a timeless dish of Apulian cuisine that has as protagonists these vegetables with a strong and decisive character... Then the charm of their strong flavor has inspired many other recipes such as sandwiches, risotto and these delicious meatballs of turnip greens. Irresistibly crispy outside and with a surprising stringy heart inside, these delicious meatballs will not disappoint the expectations of your palate. Serve them hot as delicious appetizers during a buffet, once brought to the table they will be brushed in a flash! Try alternating them with octopus meatballs, for a spectacular meatball party!
Crunchy outside and soft inside, these winter meatballs are just a delight. Turnip greens are a typical vegetable of the Italian territory: detoxifying, antioxidant, they are rich in fiber and mineral salts (calcium, phosphorus and iron). They are a low-calorie food, only about 30 calories per 100g!
INGREDIENTS FOR 30 MEATBALLS
Turnip greens (down clean) 600 g
Taleggio 100 g
Fresh onion 80 g
Grana Padano 50 g
Breadcrumbs 50 g
Water 40 g
Eggs 1
Garlic 2 Cloves
Chili powder 1 teaspoon
Extra virgin olive oil 1 spoon
Salt 1 teaspoon
FOR BREADING
Eggs 2
Breadcrumbs 100 g
Salt to taste
PREPARATION
To make turnip greens meatballs, first wash the buds under running water. Peel the onion and slice it. In a pan heat the oil and garlic, add the onion and fry for a minute. Add the clean buds, remove the garlic and flavored with chili pepper and salt. Add water and continue cooking: the tops will cook in total about minutes. When the buds are cooked 8, transfer them to a tall, narrow glass. Blend the buds with the immersion mixer to create a puree. At this point transfer the blended tops to a large bowl and add the breadcrumbs and grated cheese, then stir. Stir in the egg and stir again to create a homogeneous dough. Meanwhile, cut the Taleggio into cubes. Take a portion of dough weighing about 20 g, form a ball with your hands, create a hollow with your finger and stuffed with a cube of Taleggio. Close the meatball by rolling it in your hands. Prepare the breading: in a small bowl beat the eggs with a pinch of salt and in another pour the breadcrumbs. Meanwhile, heat the frying oil in a pan at a temperature of 165 °C. Pass the meatballs first in the beaten egg and then in breadcrumbs. Fry a few meatballs at a time, for 2 minutes or until golden brown. Then drain them on a tray lined with paper towels. Serve the meatballs of turnip greens hot.
PRESERVATION
I recommend consuming turnip greens meatballs immediately. Alternatively, you can freeze them after cooking.
ADVICE
If you do not like the intense taste of Taleggio you can use a dairy cheese with a more delicate flavor. You can also bake the meatballs in a ventilated oven at 200 °C degrees for 20 minutes.
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