These meatballs,
if you want you can serve as finger food,
but are also a great main dish.
Eggplant, zucchini and peppers blend with the heart of mozzarella
and fits perfectly with the plum tomato chutney.
Recommended wine:
Sagrantino di Montefalco,
Wine from the compact body refreshed by a wave balsamic.
And now …LIGHT THE FIRES!
INGREDIENTS:
- 1 eggplant
-1 pepper
- 4 zucchini romanesche
- 1 egg
- 50g of parmesan cheese
-Pangrattato qb
-oil evo qb
- Sale
For the chutney:
1/2 red onion
-! 5 plum tomatoes
-Aceto Of apples to taste
-1 Teaspoon of brown sugar
salt to taste
-A pinch of cinnamon
- A slice of apple
-Aceto Of apples to taste
WEAR THE APRON, WASH YOUR HANDS, BEGIN!
Put the peppers and eggplant in the oven, prick it with a fork.
In a frying pan with a little olive oil and a clove of garlic, cook the diced zucchini.
Once the vegetables are cooked,
pureed peppers into small pieces, zucchini and eggplant pulp, adding the egg,
Parmesan and bread crumbs.
Make small balls by inserting in each a piece of mozzarella di bufala,
bake for about 15-20 minutes at 180 degrees.
For the chutney:
make a shallow incision on tomatoes
and plunge in boiling water for a couple of minutes,
immediately put them in a basin with water and ice,
peel and cut them in half,
place them in a pan, add the finely chopped onion, brown sugar,
apple cider vinegar, a pinch of cinnamon, cook over low heat for about 40 minutes.
The chutney can be eaten in chunks, I preferred to smash it, but this is a personal taste.
Et voila … delicious meatballs!
