The fried meatballs with walnuts and truffle was born as an appetizer, with the complicity of the truffle it is ideal to surprise our guests with a decidedly classy taste. But it also looks great as a second course
Servings: 20 pieces
Difficulty: easy
Time: 40 minutes
First we cut the white bread into pieces and pour it into the milk, leave it for a few minutes, the time it absorbs.
In the minced meat we add the walnut and truffle cream, a few pinches of salt, parsley, parmesan and milk bread.
Once mixed, let it rest in the fridge for about 20 minutes
Once the dough has rested, let's start creating small meatballs of about 30 grams and bread them in the grated bread.
Once the dough has rested, let's start creating small meatballs of about 30 grams and bread them in the grated bread.
We accompany our antipastino with a nice cold Falanghina del Sannio doc or even accompanied with our truffle beer.
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