{"id":3274,"date":"2023-07-26T11:55:36","date_gmt":"2023-07-26T09:55:36","guid":{"rendered":"https:\/\/new.ciaogusto.com\/?p=3274"},"modified":"2024-06-20T11:52:55","modified_gmt":"2024-06-20T09:52:55","slug":"light-meat-balls-with-provolone","status":"publish","type":"post","link":"https:\/\/new.ciaogusto.com\/index.php\/2023\/07\/26\/light-meat-balls-with-provolone\/","title":{"rendered":"LIGHT MEAT BALLS WITH PROVOLONE"},"content":{"rendered":"

<\/span><\/div><\/div><\/div>
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    Preparation time – 20min<\/div><\/li>
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    Cooking time – 30min<\/div><\/li>
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    Difficulty – medium<\/p>\n<\/div><\/li>

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    Servings – serves 4<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

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      INGREDIENTS<\/strong><\/p>\n<\/div><\/li>

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      • 1 package of Auricchio Provolizie Piccante, in thin slices<\/span><\/li>\n
      • 600 g minced beef<\/li>\n
      • 200 g Cirio tomato pur\u00e9e<\/li>\n
      • 2 garlic cloves (otherwise celery, carrot, onion minced)<\/li>\n
      • Cannamela organic rosemary (otherwise fresh rosemary)<\/span><\/li>\n
      • Cannamela organic thyme or other aromatic herbs<\/span><\/li>\n
      • Cannamela organic black pepper<\/span><\/li>\n
      • fennel seeds (optional)<\/li>\n
      • 2 tbsp. Filippo Berio extra virgin olive oil<\/span><\/li>\n
      • salt<\/span><\/li>\n
      • >> Our wine picks:<\/li>\n
      • Zonin Chianti DOCG<\/span><\/li>\n
      • OR: Zonin Valpolicella DOC<\/span><\/li>\n
      • OR: Santa Margherita Sangiovese DOC Maremma Toscana<\/span><\/li>\n
      • OR: Feudo Principi di Butera Syrah Sicilia DOC<\/span><\/li>\n<\/ul>\n<\/div><\/li><\/ul><\/div><\/div>
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          METHOD<\/strong><\/p>\n<\/div><\/li>

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          1. Saut\u00e9 the garlic cloves in a little oil for a couple of minutes.<\/li>\n
          2. Add the tomato pur\u00e9e and simmer for 5 minutes, then add one glass of water, rosemary, salt and pepper and cook further.<\/li>\n
          3. Mix the minced meat with the herbs (to your own taste) and shape it into nut-sized meat balls.<\/li>\n
          4. Place the meat balls in the tomato sauce and stir to coat well.<\/li>\n
          5. Simmer gently for approximately 10 minutes, turning the meat balls every now and then to allow consistent cooking.<\/li>\n
          6. Once cooked, set aside for a few minutes, then serve the meat balls covered with the thin slices of Auricchio Piccante.<\/li>\n<\/ol>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
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              Chef’s tip<\/h3>\n

              If you prefer, use this recipe as a pasta dressing too, just prepare it with more tomato sauce (min. 500 ml).<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                Serving suggestion<\/h3>\n

                Serve with toasted bread and vegetable side dishes.<\/p>\n

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                  Wine selection<\/h3>\n

                  Chianti, Valpolicella, Sangiovese or Syrah.<\/p>\n

                  <\/div>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
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                    Family tip<\/h3>\n

                    Is Auricchio Piccante too strong for you? Then replace it with the mild one!<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                      Dish history<\/h3>\n

                      Meat balls<\/strong>\u00a0in\u00a0tomato sauce<\/strong>\u00a0is one of the most\u00a0traditional<\/strong>\u00a0and widespread meat recipes in Italy. Delicious as a\u00a0main course<\/strong>, it can also be used as a pasta dressing or to enrich\u00a0Lasagne<\/strong>\u00a0or ‘Pasta al forno<\/strong>‘ (which is baked pasta). Meat balls in tomato sauce represents the classic ‘grandma recipe<\/strong>‘, endowing your meal with that taste of\u00a0love<\/strong>\u00a0and\u00a0genuine food<\/strong>; enrich the dish with Auricchio Piccante for a touch of\u00a0originality<\/strong>!<\/p>\n

                      \u00a0<\/strong><\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3276,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-3274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/comments?post=3274"}],"version-history":[{"count":3,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3274\/revisions"}],"predecessor-version":[{"id":3354,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3274\/revisions\/3354"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media\/3276"}],"wp:attachment":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media?parent=3274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/categories?post=3274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/tags?post=3274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}