Ingredients | Serves 4
Preparation method
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Clean the garlic, taking care to remove the central core. Pour into oil into a small plastic or glass container. Cover with cling film and place in microwave oven at maximum power until the cling film is swollen. Repeat the operation twice.
Remove from the microwave and leave to cool covered with cling film.Soak the stale bread in milk for 5 minutes, then drain and squeeze it out.
In a container, put the minced meat with the previously squeezed out bread, Parmesan cheese, chopped parsley, salt and pepper to taste, white wine, egg and a few drops of garlic-flavoured oil.
Knead everything together for a few minutes until all the ingredients are well mixed.
Moisten the palm of your hands and create classic sphere-shaped meatballs.
Fry the meatballs in hot oil at 175°C until golden brown.
Put the Pomodoretta tomato pulp sauce in a small saucepan to heat it through and then blend it with a little extra virgin olive oil until it becomes a smooth sauce.
Add the meatballs to the sauce and cook until soft.
Pour the Armonia di Pecorino Romano PDO sauce into a jug together with the cream, cover with cling film and microwave at maximum power to heat it through. Remove from the microwave and emulsify by adding 1 g xanthan gum.
Dilute the Genoese Basil Pesto PDO with a little cold water (about half its weight).
Arrange the meatballs on a serving dish and drizzle with the Pecorino cheese and pesto sauces.
Prepared with ROBO products
Altre deliziose idee per te
30 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
