Recipes
Meatballs by Carlo Cracco
With leftover meat and vegetables you can prepare Carlo Cracco's delicious meatballs and serve them with the biancatto sauce. Let's find out what it is!
Meatballs are the recycling recipe par excellence and our grandmothers were real masters in making them with what they had available . You would think that revisited by the hands of great chefs they would transform into something too refined for our tables but instead, with Carlo Cracco's meatball recipe you will change your mind.
In fact, the two-starred chef uses leftover mixed vegetables and meats to make small, irregularly shaped meatballs. His recipe is a tribute to one of the first written transpositions of the dish dating back to 1450, that of maestro Martino , chef at the Sforza court. However, he adds the biancatto sauce to the ancient recipe, a sort of béchamel made with broth instead of milk.
Preparation
How to prepare Carlo Cracco's meatballs recipe
First, chop the vegetables and meat with a knife. If you want the latter you can pass it through the meat grinder to obtain a more homogeneous consistency.
Then transfer everything into a bowl and add the eggs , grated cheese , a pinch of salt and spices to taste. We only used nutmeg and flavored everything with fresh chopped parsley but no one is stopping you from making them more exotic with curry, cumin, turmeric or other spices of your liking.
Shape your meatballs which, according to the chef's instructions, should be about the size of an Ascoli olive, and place them on a plate. They should rest in the refrigerator for 30 minutes .
Once the resting time has passed, bread them first by passing them in the beaten egg and then in the breadcrumbs . Fry the meatballs in 2 inches of boiling vegetable oil until they are golden brown. Using all cooked ingredients the cooking will be very fast.
As they are cooked, drain them with a slotted spoon and pass them on absorbent paper.
Prepare the whitebait sauce (or velouté sauce ) by melting the butter in a pan and adding the flour to form the classic roux . In this recipe, unlike the béchamel sauce, we will use meat broth . Pour it in, stirring with a whisk and let it thicken over medium heat for a few minutes. If necessary, add salt .
The choice is yours whether to dip the meatballs in the sauce or to pour it directly onto the meatballs on the plates.
In short, these meatballs are similar in every way to grandma's but thanks to the addition of this particular sauce they are transformed into a truly special dish. We recommend serving them with a good homemade mashed potato .
Conservation
The meatballs can be stored in the refrigerator for up to 3 days, tightly closed in an airtight container.
Read also
Spaghetti with tomato by Carlo Cracco
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