Thinking that winter is just around the corner, I am reminded of a dish that a sister of my mother

Thinking that winter is just around the corner, I am reminded of a dish that a sister of my mother made often in the evening, mulling but in a broth cube, not meat. After so many years, I was still impressed by the strong smell that lingered and lingered nut in her kitchen, but I remember for sure that the ricotta meatballs were very good. It was a well deserving of the factory nuts (of which I will not name), because I ate a lot, every night. I was still his notebook, written with a beautiful calligraphy, which she then left to my mother, who was much younger, boils and every now and then I'm going to comb through some new ideas, which is very difficult because in describing a recipe was very limited in ' exposure. So was "pulled" in the words! I hope you do not take offense from there, of course I'll be watching and criticizing my cooking! Hello Aunt Gigia! Ingredients for 4 people: 400 g fresh ricotta cheese, bread crumbs 150 grams, 100 grams grated Parmesan cheese, 2 eggs, 1 bouillon cube, whole milk 50 cc, 2 heaping tablespoons flour, 1 bunch parsley, chopped with scissors. PROCEDURE: In a bowl put the crumb of the bread, pour over the milk, add the eggs, mix well, add the ricotta and Parmesan and stir well again for everything. If you have finely chop the parsley and add it, then mix again. If you do not have it does nothing! Put the flour in a shallow dish; take a teaspoon with a little bit of dough and form a ball between the palms of your hands, put it in the pot with the flour and let it cover the sides slowly shaking the pan (do not drop out, I I recommend!) boils Go on like putting all the balls flour in another shallow dish, until the time you go to the table. Prepare one liter of hot water with the stock nut (if you want to do is your choice of meat) and just prior to seating the guests throw all the balls into the boiling broth. After a few minutes will rise to the surface, and then ripescatele with a ladle and distribute the food equally. Simply, it's over the recipe!
Hurts less broth nut meat broth, especially to people of a certain age who may be affected by problems boils of gout and high "uric acid". boils Maybe it would be better a vegetable broth, putting in the water, with just a pinch of salt, an onion, boils a carrot, a couple of stalks of celery and boiling boils the whole for half an hour. Sergio September 26, 2012 12:03
Sergio Corbino Napoletano, a retired business executive, for over 30 years commits his spare time for recovery and enhancement of the bell and Italian gastronomic boils culture. In 1989 he founded the Chaine des Rotisseurs delegation bell-the oldest gastronomic association world, where he became Director gastronomic Italy (1993-2001). A student of Jeanne Carola Francesconi is a member since 1984 of the Italian Kitchen, which since 2001 has been delegated to the Sorrento Peninsula. For the same Academy is a member of the National Centre of Studies and the National Council. Monthly contributor to the "Civilization of the table," is a journalist-publicist since 1999. It 'been many times guests of Casa Alice (Sky), Rete 4 and other domestic issuers. He has published a collection of recipes published in 4 volumes for ESI (2001-2003), a recipe book in English (IPOC ed.), As well as a series of stories where the art of cooking is always the background. In 2009 he won literary prizes boils "Orio Vergani" (ex aequo) and Verdicchio d'Oro of the City of Stafford. And 'founder and president of the University of the Mediterranean Cuisine-UCMed (www.ucmed.it) View my complete profile
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