second courses from Italy
translated by Italian with
A second fast or a delicious finger food to enjoy with friends on the hot summer evenings
To prepare bread dumplings, take some bread (stale or cool), cut it off the crust and cut it into cubes.
Put the cubes in a large bowl, pour the milk and let them soak for a few minutes until all the milk is absorbed.
Then add the egg red, finely chopped basil, salt and grated Parmesan cheese.
We blend all the ingredients well and begin to form non-large meatballs, about 40 gr. moon.
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To prepare the husk, we take two containers, in a slice of white egg with a pinch of salt, in the other we pour breadcrumbs.
We dip each dumpling first into egg white, then into breadcrumbs.
In a large pot we heat up abundant seed oil and when it's hot, we drank a few meatballs at a time.
When they are gilded we will be able to drain them and put them on absorbent paper, ready to serve on the table!