Sausage patties or croquettes, for me whatever it is round, soft inside and crunchy on the outside, and deep fried, is irresistible. These are small balls of Radicchio di Treviso Igp, a vegetable from the exceptional taste. I made them with very little potato and chives and served on a goat ' fonduta ' stracco, a similar cheese taleggio but did, precisely, with goat milk, with a slightly sour taste. I'm a vegetarian but very tasty, suitable as a starter but also as a tasty appetizer or finger food. If you like meatballs also try our Eggplant meatballs, the potato croquettes, those of fish on tomato sauce, those of artichokes, peas and speck or spinach and ricotta cheese. Have a good day!
Ingredients for 4 people:
- a radicchio di Treviso Igp
- a large yellow potato
- enough chives
- 30 grams of grated pecorino cheese
- 40 grams of grated Parmesan cheese
- an egg
- half fresh onion
- 2 Tablespoons extra virgin olive oil
- salt to taste
- oil for frying as required
- two eggs for the Breading
- enough flour for the Breading
- stale breadcrumbs as required for the Breading
for the fondue
- liquid 100 ml fresh cream
- 200 grams of goat stracco or Taleggio
Boil potatoes in salted water and crush the Tablet using the potato masher. Wash the radicchio and cut it finely. Chop the spring onion. Sauté the onion in a pan until brown and add the radicchio: Brown, Add salt and let it dry for about 7 minutes. In a bowl put the radicchio, the mashed potato, the Parmesan, pecorino, the chopped chives, the egg: mix well and season with salt and pepper. If the mixture is too soft, Add a little stale breadcrumbs. With damp fingers make meatballs large round when a knob. Breading meatballs passing them first in flour, then in beaten egg (with a pinch of salt) and finally in bread crumbs. For the fondue, bring the cream to a boil in a small saucepan pan and combine over low heat the cheese cut into cubes: stir until the cheese has melted and add some pepper. Fondue becomes denser as it cools, but must remain dense seeds. Fry the Meatballs in plenty of oil until they are golden brown and crispy. Serve the meatballs on a bed’ fondue and decorate with a few strands of chives.
THE PAIRING: our suggestion is to drink Prosecco Docg superiore delle cantine Carpenè Malvolti. The Cuvée Brut with hints of Apple, citrus fruits and vegetables will be attractive especially with fried dumplings and crispy crust with cream cheese. Serve cool, around 8 degrees.