• Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Doses: 6

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 green beans (shelled weight, therefore 1.4-1.5 kg in the pod)
  • 400 Prague ham in one piece
  • 150-200 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


  1. First shell the beans and lightly cut them on their top part, then blanch them for 4-5 minutes in boiling salted water.
  2. Drain them, let them cool, then peel them and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cook the meatballs by frying them in hot oil and browning them on all sides. Drain them on absorbent kitchen paper and serve hot.

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