Broccoli and potato dumplings, cooked in the oven. You want to do together this light recipe, vegetarian, easy, rapid and especially good? Miracles of vegetables, they are so versatile that you can do what we like. To make a long story short, the recipe of today are the delicious meatballs Sicilian broccoli and potato with tomato sauce overhand. Soft inside and crunchy out, the balls of broccoli and potatoes are cooked in the oven and then light enough to be eaten without too much guilt.
The mixture is rich in flavor, because it contains Parmesan cheese, cheese and cheese, diced, They do not have the classic breading and not fried, and this makes them decidedly read. I serve the meatballs with broccoli and potatoes on a simple marinara sauce: tomato, garlic, parsley and a pinch of cayenne pepper. The sauce Meatball flavor comes on and makes it even more delicious. You can serve them as an appetizer, as finger food (I put one on a spoon with a little’ salsa under), or as a second vegetarian dish and you have to make it in quantities that will appeal to all, even children who don't like vegetables, because they are just irresistible. And if you want some ideas for easy and good meatballs, of meat, fish or vegetables, have a look at all my RECIPES OF MEATBALLS. Have a good day!
MEATBALLS OF BROCCOLI AND POTATOES, BAKED (easy recipe)Print This
- FOR MEATBALLS:
- 600 grams of broccoli
- 300 grams of potatoes
- 50 grams of grated pecorino cheese Dop aged
- 60 grams of shredded PDO Parmigiano Reggiano
- 100 grams of cheese, diced (provolone, scamorza etc)
- 1 whole egg
- 40 grams of stale bread crumbs
- nutmeg, to taste
- salt and pepper, to taste
- bread crumbs for Breading, to taste
- olive oil for greasing the Pan, to taste
- SAUCE FOR FISHERMEN:
- 250 millilitres of tomato puree (I used The Flaming)
- 1 clove garlic, finely chopped
- parsley, to taste
- extra virgin olive oil, to taste
- Salt, to taste
- a small piece of chili pepper
Cut the potatoes into slices. Chop broccoli larger. Bring to a boil and cook the broccoli and warm salt water the potatoes together, until they are tender. Drain and let the vegetables in the colander until cool, so they lose more water can. Once the vegetables are cold, put them in a bowl and mash with a fork until dough is coarse. Combine the egg, pecorino, the Parmesan, nutmeg, the diced cheese and breadcrumbs. Mix everything with your hands and adjust the salt and pepper. Make the dough to rest for 15-20 minutes, so the bread crumbs to absorb excess moisture. If the dough seems too soft add yet little breadcrumbs (consider that the less you put, most are good meatballs).
With wet hands, form of croquettes as big as a ping-pong ball, then dip in bread crumbs.
Preheat oven to 200 degrees static. Line a baking sheet with parchment paper and grease it with a little extra virgin olive oil. Arrange the meatballs on parchment paper, drizzle with a little extra virgin olive oil and bake for 30 minutes or until they are golden brown, turning them halfway through cooking.
While the meatballs are cooking, prepare the sauce: Finely chop garlic, chilli and parsley. Put in a pan with a drizzle of extra virgin olive oil and add the chopped, then Sauté over low heat until the garlic is lightly browned. Add the tomato puree, season with salt and cook until the desired density, seasoning salt, if necessary end.
Serve warm or lukewarm meatballs with marinara sauce. I must admit I am also great cold, but none will advance. Bon appétit!