Deprecated: Accessing static trait property MatthiasWeb\RealMediaLibrary\Vendor\MatthiasWeb\Utils\Localization::$PACKAGE_INFO_BACKEND is deprecated, it should only be accessed on a class using the trait in /var/www/html/public_html/wp-content/plugins/real-media-library/vendor/devowl-wp/utils/src/PackageLocalization.php on line 37
I love meatballs, but then these surpass any I’ve ever had. I have a friend, Gaëlle, who is a very good cook, who once made me this recipe that she had developed and she agreed to share it with us here. I’ll tell you right now, they are totally decadent! Well seasoned and flavored, they leave a heart of runny cheese.
Recette BOULETTES DE VEAU À LA SCARMOZA FUMÉE pour 3-4 personnes :
- 2 slices of sandwich bread soaked in milk
- 250g of ground veal
- 125g of ground beef (15% MG)
- 125g of sausage meat (or 125g of ground veal, in addition to the 250g)
- 2 cloves of garlic, finely chopped
- 100g of grated parmesan cheese
- 2 eggs
- salt pepper
- 1/4 teaspoon paprika powder
- 1 pinch of chili powder
- 200g of smoked scarmoza
Instructions :
For the sandwich bread, take large slices without the crust. Soak them in milk and then squeeze out the excess liquid.
Add the meat: veal, beef and pork if you use them. Otherwise, use veal and beef.
Add the rest of the ingredients except the scarmoza.
Add salt and pepper, don’t forget the spices.
Mix by hand until you have a homogeneous filling.
This is the smoked scarmoza. I had photographed this one in Florence!
Cut into 1cm cubes, without the crust. If you can’t find it, take smoked raclette and stack 3 slices together before cutting into cubes.
Take the equivalent of one tablespoon of stuffing. Put a cube of cheese in the center.
Close the dumpling and roll it between your hands.
Make curry on not too strong fire, in a frying pan with a little butter and oil. It’s rich, I know, but it’s good!
Turn them over regularly. The cheese will want to come out. The ugly one! Add salt and pepper to taste.
Serve them hot with whatever you like!
