Bread meatballs

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Difficulty
Easy

Preparation time
10 min

Baking
10 min

Portion
2 pers

Necessary ingredients

Bread meatballs

500 gr stale bread
200 gr Crema di Rugiada
2 eggs
50 gr breadcrumbs
50 gr grated cheese
Salt
Pepper
Basil
Seed oil

Cream and zucchini chips

3 zucchini
2 potatoes
1 onion
Basil
Salt
Pepper

Preparation

The bread meatballs with cream and zucchini chips by chef Rocco Violante are made with Crema di Rugiada that gives to this traditional Apulian recipe a slightly creamy twist. Crunchy on the outside, but soft on the inside that almost melts in your mouth. They are excellent to eat alone with your hands, or even served with a few zucchini chips and wrapped in the tasty cream of zucchini and potatoes. A simple and tasty gourmet aperitif, with traditional flavours re-proposed in an innovative way.

To prepare the meatballs, soak the stale bread in water. After squeezing it thoroughly to remove excess liquid, place it in a large bowl.

In the bowl add Crema di Rugiada, grated cheese, salt, basil, pepper and eggs. Knead with two hands and, once you have a compact pastry, create small balls and then pass in the breadcrumbs. Place the meatballs in a pan and leave them to rest for 10 minutes in the fridge.

In the meanwhile, to prepare zucchini cream, we will chop zucchini upright using only the green part of zucchini. Dice the green part of zucchini and potatoes.

Prepare an onion sauté and brown the potatoes together with the zucchini for 5 minutes, then add half a glass of water. When the potatoes begin to flake, transfer them to a bowl and blend everything by adding salt, pepper and a basil leaf. Let it rest.

For the zucchini chips, on the other hand, cut the zucchini into very thin slices and fry in oil at a temperature of about 180 ° until crispy.

Once the chips are fried, in clean oil, fry the bread balls and place them in an absorbent paper for fried food. Serve by placing four or five meatballs in the center of a deep plate and placing a drizzle of zucchini cream to cover them. Finally, decorate with zucchini chips and a few basil leaves.