Conciato Romano cheese-stuffed meatballs

by Antonella Amodio 01/13/18
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Polpette dal cuore filante al Conciato Romano

Simple meat balls stuffed with a cheese that has a distinct and particularly intense flavor. We suggest it be paired with Vigna Sant’Angelo Colline Teramane DOCG, an equally intense Montepulciano wine.

Ingredients for around 12 meatballs:

350g of maialino nero casertano (black pig) pork, 2 eggs, 50g grated Parmigiano Reggiano, chopped parsley, salt, pepper, 2 slides of stale, homemade bread, 60g breadcrumbs, several tablespoons of flour, 50g Conciato Romano* aged six months and extra-virgin olive oil.

Directions:

Mix the ground meat and eggs together and then add in the parsley, salt, pepper and the two slices of bread that have been softened in water and squeeze-dried.

Add in the breadcrumbs and make sure the mix is soft.

Make meatballs (about 1cm in diameter) out of the mix, placing some Conciato Romano cheese in the middle, pack them and then roll them in flour.

Heat the oil and fry the meatballs on all sides.

Serve hot.

Conciato Romano is Italy’s oldest cheese and dates back around 400BC. It is made with raw sheep’s milk and aged in clay amphorae under a mix of oil, thyme and wild mint, rosemary, oregano, walnut leaves, wine vinegar and chili pepper. It is an authentic taste sensation.

Wine to pair:

Vigna Sant’Angelo Colline Teramane Docg Valori

A very intense ruby-garnet color and a wrapping, typical aroma of black cherry and cacao with some vanilla and prune notes and a hint of smokiness. The mouthfeel is bold and full-bodied yet taut and elegant with composed and fine tannins and a very persistent finish.

The wine has been produced since 1996 but only 6,500 bottles a year.

Area of production: Sant’Omero (TE), the vineyards sit at an altitude of 280m above sea level.

Varietals: 100% Montepulciano from 40-year-old, modified rod and spur-trained vines with a density of 6,000 vines per hectare.

Production: Harvest takes place during the first week of October. Fermentation occurs in stainless steel vats with long maceration. The wine matures for one year in new barriques and then ages for at least another year in the bottle.

Alcohol content: 14.5% c.

Serving temperature: 16-17°C.

Suggested pairing: grilled meat, roast lamb and heavy main courses.

THIS RECIPE IS OFFERED BY VALORI





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