salt Pastiera
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Pomopolpette balsamic vinegar
ingredients
servings
6
Ground veal meat
250 grams
Pork sausage
100 grams
Ricotta cheese
80 grams
Eggs
2 unit
Crumb, bread soft inside
80 grams
Grated cheese
80 grams
Cherry tomatoes
30 unit
Iodized salt
1 pinch
Black pepper
to taste
Sunflower oil, for frying
1/3 liter
Breadcrumbs
60 grams
Balsamic vinegar
to taste
second courses from Italy
Pomopolpette balsamic vinegar
Pomopolpette balsamic vinegar
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Meatballs meat mixture in a delightful tomato
preparation
step 1
In a bowl put the ground veal, sausage you will logically removed the gut, salt, pepper, bread crumbs, eggs, cottage cheese and crumbled cheese.
step 2
Mix everything and form into balls large more or less of a walnut.
step 3
Pass them nell'impanatura corn and fry in hot vegetable oil abbondane. When they are cooked, drain on paper towels.
step 4
Meanwhile fry the meatballs cut the tomatoes, empty them of the seeds and place them upside down, to make her drain.
step 5
Take the time to serve the meatballs and each of them lying on a tomato and stuck all on a bamboo stick, and sprinkle with plenty of vinegar.
