Ingredients
SEMOLINA
125 gr
LATTE
500 ml
SCAMORZA
50 gr
GRATED PARMESAN CHEESE
40 gr
EGG
1
BABY
q.b.
SALE
q.b.
FOR THE BREADING
EGG
1
BREAD CRUMBS
q.b.
FOR FRYING
PEANUT SEED OIL
q.b.
Semolina meatballs are a delicious and stringy finger food , ideal to bring to the table as an appetizer or aperitif instead of the classic potato croquettes .
Semolina , the protagonist in the kitchen of many delicious recipes, including the famous Roman gnocchi , is cooked here with boiling milk and a pinch of salt until the liquid is completely absorbed. The creamy, lump-free dough obtained, once cold, will then be added with eggs, grated parmesan, salt and pepper, then shaped into many regular disks and then filled in the center with cubes of scamorza . The result will be delicious and tasty morsels, to be breaded first in the beaten egg and then in the breadcrumbs , and finally dipped in the boiling seed oil.
Excellent to nibble on during a winter brunch or on the occasion of a festive buffet together with other savory treats, these delicious fried balls can be enriched with diced cooked ham or bacon, or with a mix of spices and aromatic herbs , such as smoked paprika , chopped rosemary, turmeric, peeled thyme…
Instead of scamorza you can use provola, fontina or other stretched curd cheese of your liking while, for a tastier result, you can replace the parmesan with mature pecorino.
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