Meatloaf vegetarian
10 recipes
Gransupplì with cheese and pepper
ingredients
servings
4
Parmigiano cheese
30 grams
Roman pecorino cheese
30 grams
Ricotta cheese
70 grams
Provolone cheese
30 grams
Black pepper
1 teaspoon
Nutmeg
1 pinch
Breadcrumbs
4 spoons
Cooked wheat berries
200 grams
starters from Italy - Lazio
Gransupplì with cheese and pepper
Gransupplì with cheese and pepper
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This recipe was born from the need to consume the grain left over from the preparation of the paschal pastiera. (for the philosophy of nothing is wasted!)
preparation
step 1
Grate the pecorino, parmesan and provolone cheese.
step 2
Drain the ricotta and mix it with the rest of the cheeses.
step 3
Add pepper and nutmeg to taste. I didn't need to add salt.
step 4
Add the wheat (well drained) and mix the mixture.
step 5
If the mixture seems hard to work with, add an egg (I didn't need one).
step 6
Shape the balls and pass them in the breadcrumbs (they must be well covered!).
step 7
Let them rest for a full day, otherwise an hour or so will be fine. The choice is yours, then, whether to bake them (like I did) or fry them in abundant seed oil. In the oven, for them to be ready, it will take about 15 minutes at maximum temperature.
step 8
Serve as an appetizer or as a main course (perhaps accompanied with some good vegetables).
