Veal meatball kebab with bocconcini
The baked meatball skewers are a really tasty second course of meat. They are very simple to do and also very versatile. I decided to accompany them with my SPECIAL BAKED POTATOES that I highly recommend you try especially if you have guests for dinner, prepare the skewers in advance and then put everything in the oven, that's it. Meatballs are a typical second course of our Italian tradition. There are many variations of meatballs, with different ingredients, but the tastiest for me are the FRIED MEATBALLS, the most appreciated always and by everyone in particular by my family. I often prepare meatballs with veal because they are lighter and more genuine. Veal has a light and refined taste and in addition to being delicious it is very easy to prepare. The recipe is simple and quick to prepare: here I propose the skewer composed alternately of mozzarella bites, meatballs, cherry tomatoes and fragrant basil leaves that make the tricolor effect always pleasing to the eye. Also follow the recipe well because 'I reveal a trick to have the meatballs still soft after cooking in the oven. Enjoy your meal!
Ingredients
For meatballs500 gr minced veal 2 small eggs 2 tablespoons grated parmigiano 1 tablespoon grated pecorino cheese4 slices of bread1/2 clove of garlicMilk Salt and pepperBreadcrumbs Peanut oil for frying
For the zeppoline (a traditional doughnut-like fritter that, rather than stuffed, is twisted into a coil and topped with yumminess.)300 gr of flour200 ml of water10 gr of brewer's yeast 1 teaspoon of salt60 gr of grated Parmesan cheese Peanut oil for frying
Procedure
Drain the mozzarella and place them in a small bowl. Then wash the cherry tomatoes and basil leaves. Finally take the wooden skewers and assemble the ingredients on it alternating them in a colorful way ( in mozzarella, veal meatballs, tomato and basil in succession). To cook the skewers of veal meatballs first we must prepare the dough for the zeppoline: we put the flour in a bowl, dissolve the yeast in warm water and add everything a little at a time turning with a wooden spoon. When all the water is absorbed, finally, add the salt. The dough should be soft. We cover the bowl with plastic wrap and let rise in the oven until it doubles in volume. Meanwhile we prepare the fried veal meatballs. In a bowl we put the minced veal and add the slices of loaf bread, previously soaked in milk and then squeezed, with eggs, Parmesan, pecorino cheese, salt and pepper, then knead mixing the ingredients well and until we get a compact dough. We take a little dough at a time and shape the meatballs, making sure that they are all the same size, then pass them in breadcrumbs and lay them on a plate. We put the meatballs in the fridge for about ten minutes so when they fry thanks to the thermal shock they will be much more fragrant on the outside and soft on the inside. When the leavening time has passed, take a little dough and shape it in the hands dirty with flour. We proceed to fry with a few zeppoline at a time, in plenty of boiling peanut oil, taking care to turn them continuously with the spumarola. When they are beautiful golden place them on a plate with fried paper on top. We continue to fry until all the dough is exhausted. In another pan, always with boiling peanut oil, we proceed to fry the zeppoline. Carefully lay the meatballs and brown them well on each side and then always place them on a plate with absorbent paper for fried. After the frying phase, proceed by washing the red and yellow tomatoes and then divide them in half. At this point all the ingredients for our skewers will be ready! We take a stick for skewers and first skewer a meatball, then the red tomato and then the wedge and yellow tomato. We continue alternating the ingredients until we form a complete skewer. For an even tastier course, we serve veal skewers and zeppoline with a cheese or herb sauce.
The baked meatball skewers are a really tasty second course of meat. They are very simple to do and also very versatile. I decided to accompany them with my SPECIAL BAKED POTATOES that I highly recommend you try especially if you have guests for dinner, prepare the skewers in advance and then put everything in the oven, that's it. Meatballs are a typical second course of our Italian tradition. There are many variations of meatballs, with different ingredients, but the tastiest for me are the FRIED MEATBALLS, the most appreciated always and by everyone in particular by my family. I often prepare meatballs with veal because they are lighter and more genuine. Veal has a light and refined taste and in addition to being delicious it is very easy to prepare. The recipe is simple and quick to prepare: here I propose the skewer composed alternately of mozzarella bites, meatballs, cherry tomatoes and fragrant basil leaves that make the tricolor effect always pleasing to the eye. Also follow the recipe well because 'I reveal a trick to have the meatballs still soft after cooking in the oven. Enjoy your meal!
Ingredients
For meatballs
500 gr minced veal
2 small eggs
2 tablespoons grated parmigiano
1 tablespoon grated pecorino cheese
4 slices of bread
1/2 clove of garlic
Milk
Salt and pepper
Breadcrumbs
Peanut oil for frying
For the zeppoline (a traditional doughnut-like fritter that, rather than stuffed, is twisted into a coil and topped with yumminess.)
300 gr of flour
200 ml of water
10 gr of brewer's yeast
1 teaspoon of salt
60 gr of grated Parmesan cheese
Peanut oil for frying
Procedure
Drain the mozzarella and place them in a small bowl. Then wash the cherry tomatoes and basil leaves. Finally take the wooden skewers and assemble the ingredients on it alternating them in a colorful way ( in mozzarella, veal meatballs, tomato and basil in succession). To cook the skewers of veal meatballs first we must prepare the dough for the zeppoline: we put the flour in a bowl, dissolve the yeast in warm water and add everything a little at a time turning with a wooden spoon. When all the water is absorbed, finally, add the salt. The dough should be soft. We cover the bowl with plastic wrap and let rise in the oven until it doubles in volume. Meanwhile we prepare the fried veal meatballs. In a bowl we put the minced veal and add the slices of loaf bread, previously soaked in milk and then squeezed, with eggs, Parmesan, pecorino cheese, salt and pepper, then knead mixing the ingredients well and until we get a compact dough. We take a little dough at a time and shape the meatballs, making sure that they are all the same size, then pass them in breadcrumbs and lay them on a plate. We put the meatballs in the fridge for about ten minutes so when they fry thanks to the thermal shock they will be much more fragrant on the outside and soft on the inside. When the leavening time has passed, take a little dough and shape it in the hands dirty with flour. We proceed to fry with a few zeppoline at a time, in plenty of boiling peanut oil, taking care to turn them continuously with the spumarola. When they are beautiful golden place them on a plate with fried paper on top. We continue to fry until all the dough is exhausted. In another pan, always with boiling peanut oil, we proceed to fry the zeppoline. Carefully lay the meatballs and brown them well on each side and then always place them on a plate with absorbent paper for fried. After the frying phase, proceed by washing the red and yellow tomatoes and then divide them in half. At this point all the ingredients for our skewers will be ready! We take a stick for skewers and first skewer a meatball, then the red tomato and then the wedge and yellow tomato. We continue alternating the ingredients until we form a complete skewer. For an even tastier course, we serve veal skewers and zeppoline with a cheese or herb sauce.
No comments:
Post a Comment