Struggling to preserve the Italian culinary tradition oversea

Category: Meatballs


INGREDIENTS (4 servings)

450 g frozen cod / 100 g sandwich bread / 50 ml ilk / 1 egg / grated parmesan / parsley / 1 garlic clove / 400 ml tomato sauce / extravirgin olive oil / salt

Defrost the cod. In a blender, mix together the bread and diced cod, milk, and the egg. Add the parmesan and the minced parsley, then mix together. In a pan with some oil, brown the garlic. Add the tomato sauce and salt, let it boil. Form small balls with the cod and bread dough, then cook them in a pan, covered with the sauce.


INGREDIENTS (8 servings)

200 g sausage / 120 g mortadella / 120 g pistachios / 160 g bread / 60 g grated parmesan cheese / 50 g ricotta cheese / 100 ml milk / 2 egg / bread crumbs / sunflower oil / salt

Peel the sausage and crumble it. Blend 60 g of the pistachios, then add the sausage and mortadella and keep blending. Soak 60 g of bread in the milk, then squeeze it to drain it and add it to the mixture. Transfer everything in a bowl and add the ricotta, the grated parmesan cheese, a pinch of salt and one egg. If the mixture is too soft and sticky, add some breadcrumbs. Form meatballs. For the coating, blend the remaining bread with the remaining pistachios. roll the meatballs in egg (scrambled) and then in the pistachio coating. Fry until golden.



1 can (14 oz) canned salmon / 1 egg / a quarter cup of thinly chopped onion / half a cup of seasoned bread crumbs / olive oil

Drain and keep the liquid from the salmon. Mix egg, onion, bread crumbs and salmon together. Form patties. If the mixture is too dry add the reserved liquid. In a frying pan, heat olive oil. Place patties in the pan and brown on each side, turning gently. Drain on paper towel and serve.