Panino and meatballs
"Meatball" is a word that has a scent and - above all - a taste, almost as if you could touch it even before making it your own! This is why, in its preparation, it ranges in the recovery of ingredients: mixed types of vegetables, legumes, chestnuts, Jerusalem artichokes or potatoes, mushrooms, pumpkin, fish, shellfish, basmati rice or Venus, quinoa, millet, up to the most extreme variants of ethnicity or religious extraction. And also "drunk", with the use of red wine.
An ancient dish, they were eaten with the hands and, even today declined as finger food, they are a confirmation of the old-fashioned. This way of eating them without cutlery makes them a popular food all over the world. Because one thing is certain: meatballs are made everywhere, in Italy and around the world. Because they represent an icon capable of demonstrating cultural and geographical diversity, while maintaining low-cost and low-calorie characteristics. All this has allowed them to spread, becoming the food to be consumed in every event and eventuality through the use of ingredients already available, for which the term "cuisine of the non-superfluous" has been coined.
In the United States, meatballs are combined with dishes of Italian American origin. An unusual variant is the porcupine meatball, which involves the use of rice in the preparation phase.
EUROPE
In the UK, they cook faggot, small spiced meatballs made from pork, heart, liver and bacon, added to flavoured herbs and breadcrumbs.
In Portugal, as in Brazil, meatballs are called almondegas: fried, they are served with rice.
In Spain, as in Latin America, meatballs are called albondigas (from the Arabic "round object"), in fact they originated as an Arabic and Berber dish, imported to the Iberian country during the period of Muslim colonization. They are usually served accompanied by tomato sauce, as an appetizer or main course.
In Austria, the meatballs are called Fleischlaberl and have spicy attitudes.
In Germany, there are many names for meatballs, but among the most well-known variants are the Kònigsberger Klopse, which are prepared with sautéed anchovies or herring and served with caper sauce.
In Hungary, depending on the production area, the meatballs are called difasirt or fasirozott, both of Austro-Germanic origin. A variant prepared with liver, the majgomboc, is eaten in soup.
In Poland, pulpetj (or klopsj) and pulpeciki ("small pulpetj") are prepared, cooked and served with a variety of sauces (such as tomato) and mushrooms, alongside potatoes, rice or a local porridge, kasha. The dough involves the use of flavored lean meat next to onions, eggs and breadcrumbs, soaked in milk or water. Cooking is usually in the oven; The fried variant is called mielonj and is prepared to be sold industrially in supermarkets.
In Romania, meatballs are usually fried by dipping and prepared with pork or poultry, garlic and moistened breadcrumbs, Their name is chifte/e, A coarser chiftele is prepared for a typical local sour soup: ciorba de perisoare.
In Belgium, meatballs are referred to as ballekes and are usually prepared with a mixture of beef and pork, combined with sliced onions, vegetables and breadcrumbs to bind,
In Denmark, the most famous meatballs, called frikadeller, are made with pork, veal, eggs, onions and, once mashed, fried in hot oil.
In Norway they are called kjottkaker (literally "meat pie"), somewhat similar to Danish frikadeller, the preparation involves only the lean part of minced beef, and are served alongside boiled potatoes, cranberry jam, gravy sauce and caramelized onions,
In Finland their name is lihapullat and they are the result of the union between beef, pork and reindeer mixed with breadcrumbs, soaked in milk, and finely chopped onions: served alongside boiled potatoes and cranberry jam, they are flavored with salt, white pepper and pickled cucumbers.
For Sweden, meatballs are the national dish and are called kottbullar. They are the mixture of a mixture of pork, beef, and sometimes veal, breadcrumbs moistened in milk, finely chopped fried onions, meat broth, and sometimes heavy cream. They are served, as in Finland, with gravy, boiled potatoes, pickled cucumbers and cranberry jam.
In Albania, meatballs, which are called qofte te ferguara, are served fried and have feta in their dough.
In Greece, under the name of keftedes, meatballs include minced meat of different types, onions and mint leaves, The baked variant, called yuvarlakia ("round"), involves the presence of rice.
ORIENT
In Afghanistan, meatballs are eaten as a traditional dish alongside several homemade soups. Preferably grilled, they have a spicy and strongly aromatic taste value. There are many types of meatballs in Iran. If cooked in the oven they are called kufteh ("minced" in Persian), if fried they are called kal-e gonjeshki ("sparrow's head"): in both cases they are flavored with herbs and spices and include eggs or fruit in the mixture with the meat.
In China, especially in the traditional cuisine of Shanghai, they are usually prepared with steamed or boiled pork, with the addition of soy sauce. They are called "lion's head" because of their particular size, which varies from five to ten centimeters. Smaller variants, called "pork balls", are used in soups, while in Cantonese cuisine, they are made with steamed beef and served with part of the dim sum cuisine. There is also a variant based on fish, previously dried and then reduced to powder.
In Vietnam, meatballs are called thjt vien and are used as an ingredient for pho, a beef soup with rice, tomato, and lime noodles. They are cooked with tomato sauce, finely chopped onions and peppers. In bun cha, a specialty made from rice noodles, the meatballs are grilled and added to the noodles and then dipped in a fish sauce flavored with vinegar, sugar, garlic, and chili peppers.
In Indonesia, they are called bakso and are served in soups along with noodles, beancurd (a type of soy cheese), eggs, siomaj (steamed beef and chicken) and crispy wontons. Each city has its own variant, the best known and most widespread are the bakso Solo and the bakso Malang.
In Japan, prepared with beef, you can taste hanbagu, a sort of meatball/hamburger where breadcrumbs (panko) soaked in milk and chopped sautéed onions are added to the meat. They are served with ketchup and Worcester sauce.
In the Philippines. the meatballs are called almondigas or boIa-boIa and are served in a rice and vermicelli soup (misua) alongside toasted garlic and pork cracklings.
"Meatball" is a word that has a scent and - above all - a taste, almost as if you could touch it even before making it your own! This is why, in its preparation, it ranges in the recovery of ingredients: mixed types of vegetables, legumes, chestnuts, Jerusalem artichokes or potatoes, mushrooms, pumpkin, fish, shellfish, basmati rice or Venus, quinoa, millet, up to the most extreme variants of ethnicity or religious extraction. And also "drunk", with the use of red wine.
An ancient dish, they were eaten with the hands and, even today declined as finger food, they are a confirmation of the old-fashioned. This way of eating them without cutlery makes them a popular food all over the world. Because one thing is certain: meatballs are made everywhere, in Italy and around the world. Because they represent an icon capable of demonstrating cultural and geographical diversity, while maintaining low-cost and low-calorie characteristics. All this has allowed them to spread, becoming the food to be consumed in every event and eventuality through the use of ingredients already available, for which the term "cuisine of the non-superfluous" has been coined.
In the United States, meatballs are combined with dishes of Italian American origin. An unusual variant is the porcupine meatball, which involves the use of rice in the preparation phase.
EUROPE
In the UK, they cook faggot, small spiced meatballs made from pork, heart, liver and bacon, added to flavoured herbs and breadcrumbs.
In Portugal, as in Brazil, meatballs are called almondegas: fried, they are served with rice.
In Spain, as in Latin America, meatballs are called albondigas (from the Arabic "round object"), in fact they originated as an Arabic and Berber dish, imported to the Iberian country during the period of Muslim colonization. They are usually served accompanied by tomato sauce, as an appetizer or main course.
In Austria, the meatballs are called Fleischlaberl and have spicy attitudes.
In Germany, there are many names for meatballs, but among the most well-known variants are the Kònigsberger Klopse, which are prepared with sautéed anchovies or herring and served with caper sauce.
In Hungary, depending on the production area, the meatballs are called difasirt or fasirozott, both of Austro-Germanic origin. A variant prepared with liver, the majgomboc, is eaten in soup.
In Poland, pulpetj (or klopsj) and pulpeciki ("small pulpetj") are prepared, cooked and served with a variety of sauces (such as tomato) and mushrooms, alongside potatoes, rice or a local porridge, kasha. The dough involves the use of flavored lean meat next to onions, eggs and breadcrumbs, soaked in milk or water. Cooking is usually in the oven; The fried variant is called mielonj and is prepared to be sold industrially in supermarkets.
In Romania, meatballs are usually fried by dipping and prepared with pork or poultry, garlic and moistened breadcrumbs, Their name is chifte/e, A coarser chiftele is prepared for a typical local sour soup: ciorba de perisoare.
In Belgium, meatballs are referred to as ballekes and are usually prepared with a mixture of beef and pork, combined with sliced onions, vegetables and breadcrumbs to bind,
In Denmark, the most famous meatballs, called frikadeller, are made with pork, veal, eggs, onions and, once mashed, fried in hot oil.
In Norway they are called kjottkaker (literally "meat pie"), somewhat similar to Danish frikadeller, the preparation involves only the lean part of minced beef, and are served alongside boiled potatoes, cranberry jam, gravy sauce and caramelized onions,
In Finland their name is lihapullat and they are the result of the union between beef, pork and reindeer mixed with breadcrumbs, soaked in milk, and finely chopped onions: served alongside boiled potatoes and cranberry jam, they are flavored with salt, white pepper and pickled cucumbers.
For Sweden, meatballs are the national dish and are called kottbullar. They are the mixture of a mixture of pork, beef, and sometimes veal, breadcrumbs moistened in milk, finely chopped fried onions, meat broth, and sometimes heavy cream. They are served, as in Finland, with gravy, boiled potatoes, pickled cucumbers and cranberry jam.
In Albania, meatballs, which are called qofte te ferguara, are served fried and have feta in their dough.
In Greece, under the name of keftedes, meatballs include minced meat of different types, onions and mint leaves, The baked variant, called yuvarlakia ("round"), involves the presence of rice.
ORIENT
In Afghanistan, meatballs are eaten as a traditional dish alongside several homemade soups. Preferably grilled, they have a spicy and strongly aromatic taste value. There are many types of meatballs in Iran. If cooked in the oven they are called kufteh ("minced" in Persian), if fried they are called kal-e gonjeshki ("sparrow's head"): in both cases they are flavored with herbs and spices and include eggs or fruit in the mixture with the meat.
In China, especially in the traditional cuisine of Shanghai, they are usually prepared with steamed or boiled pork, with the addition of soy sauce. They are called "lion's head" because of their particular size, which varies from five to ten centimeters. Smaller variants, called "pork balls", are used in soups, while in Cantonese cuisine, they are made with steamed beef and served with part of the dim sum cuisine. There is also a variant based on fish, previously dried and then reduced to powder.
In Vietnam, meatballs are called thjt vien and are used as an ingredient for pho, a beef soup with rice, tomato, and lime noodles. They are cooked with tomato sauce, finely chopped onions and peppers. In bun cha, a specialty made from rice noodles, the meatballs are grilled and added to the noodles and then dipped in a fish sauce flavored with vinegar, sugar, garlic, and chili peppers.
In Indonesia, they are called bakso and are served in soups along with noodles, beancurd (a type of soy cheese), eggs, siomaj (steamed beef and chicken) and crispy wontons. Each city has its own variant, the best known and most widespread are the bakso Solo and the bakso Malang.
In Japan, prepared with beef, you can taste hanbagu, a sort of meatball/hamburger where breadcrumbs (panko) soaked in milk and chopped sautéed onions are added to the meat. They are served with ketchup and Worcester sauce.
In the Philippines. the meatballs are called almondigas or boIa-boIa and are served in a rice and vermicelli soup (misua) alongside toasted garlic and pork cracklings.
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