GREEN BEAN BALLS AND PRAGUE HAM
Dish susceptible to double use: either a second course of vegetables or an appetizer accompanied by an aperitif, as I tasted it on Friday evening at aperitif time with my study colleagues. I insisted with Carmelo Giannone (excellent barman, but also chef) who gave me ingredients and doses to make about 15-20 meatballs. I prepared them for lunch on May 1st and served them as a main course.
- 800 g green beans (shelled weight, therefore 1.4-1.5 kg in the pod)
- 400 g Prague ham in one piece
- 150-200 g stale bread
- 3 eggs (2 whole 1 yolk)
- to taste Grated Caciocavallo
- to taste Flour
- to taste breadcrumbs (if necessary
- to taste olive oil for frying
- to taste salt
- to taste pepper
- First shell the beans and lightly cut them on their top part, then blanch them for 4-5 minutes in boiling salted water.
- Drain them, let them cool, then peel them and set aside.
- Remove the external crust from the bread and soak it in a little milk. Then deprive the ham of the fatty parts, cut it into pieces and insert it into the mixer cup.
- Add the broad beans to it, then blend everything making sure that the mixture is compact. Also add the softened and squeezed bread and knead everything with your hands.
- Put everything in a bowl, add the eggs, the grated cheese, season with salt and pepper and mix everything again. If the dough is soft, add some breadcrumbs.
- Then gradually take small quantities of dough and form the meatballs giving them a slightly flattened oval shape. Then gradually pass them in the flour.
- Cook the meatballs by frying them in hot oil and browning them on all sides. Drain them on absorbent kitchen paper and serve hot.