Vrasciole, or fried meatballs, are serious business in Crotone, and biting into a very hot one while still half sleepy is a recurring Sunday morning ritual. Nothing prohibits enjoying them at the table as an appetizer, as is also often the case in local restaurants, or as a main course, but the morning ritual is …
VRASCIOLE: The Fantastic Fried Calabrian Meatballs Read More »
Meatballs with sauce are a delicacy! Bites of ground meat, embellished with cheese and bread are fried in plenty of oil until golden brown and then cooked for a long time in tomato sauce that will become sublime, full-bodied and flavorful. It will also be perfect for dressing pasta. SERVINGS:4 INGREDIENTS: FOR THE …
Often considered an appetizer or a common second course, meatballs once represented a luxury, when meat was eaten only once a week: on Sunday. For these reasons, meatballs have remained in the Apulian tradition as a typical Sunday lunch or a festive day. There are many variants of the classic recipe of meatballs. Some prefer …
A typical recipe coming from Salento. Delicious fried meatballs with sauce, to delight the most demanding palates. Let me know if you liked the recipe! Makes: about 20 meatballs INGREDIENTS: 17 oz of minced meat (mixed veal and pork) 1/2 cup of grated cheese (mixed Grana Padano and Parmigiano Reggiano) 2 eggs 1/2 …
POLPETTE FRITTE AL SUGO (FRIED MEATBALLS IN SAUCE) Read More »
