meat balls

Che Palle!

Keizer — Sun, 05 Apr 2020 17:06:41 +0000

Che Palle! Keizer Sun, 04/05/2020 - 12:06

I had two wines. A "Montefalco Bianco 2015" from Scacciadiavoli and a "Carmino" from Zanchi winery. Montefalco Bianco is a Grechetto blend and the Carmino is a Cieliegiolo, so also the red wine was fresh and low on tannins. The result was very clear: The Montefalco Bianco went very well with the rice balls and the "Carmino" better with the meat balls. Don't ask me why, at least not now. The Montefalco Bianco should have been served with more noble food (fish carpaccio ie) This 2015 bottle was so incredibly good.

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meat balls

rice balls

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I am a specialists for balls, meat balls, fish balls, veggie balls, rice balls. Nothing is more enjoyable to mix and mash good ingredients to create an innovative ball, which you may pan fry or deep fry - that depends. Obviously I have also my specialties.

The meatballs here are basically made from the highest quality beef you can find at your market. As this beef is terribly lean, you need to do something for not producing balls that could be used for playing tennis. There is a terrible German customs to add soaked bread to the mixture. For balls, bought from a shop my father always asked "who won the competition: the butcher or the baker?" . No, I don't like this. I use another animal to soften the beef balls. "Lardo" especially if it is from the "Cinta Senese" pig race. The lard is finely chopped, I added a little bit of egg, mixed it all with my hands and that would be ready. But I like always little changes. This time I had some broccoli stems left over, minced them with some Pistacchios and mixed it into the meat. Obviously to fry with Olive Oil in a pan. I added cherry tomatoes for some more juice.

The other ball type was a typical left over processing. The leftover was a "risotto ai funghi porcini". I added a generous amount of ricotta, a not so generous amount of grated Parmesan, two big spoons of truffle past, some egg...then I mixed and formed the balls. For veggie balls and rice balls, I always cover them with bread crumbs, which helps to keep them together. Pan frying would create a mess, swimming in oil is necessary for these balls to get crispy and delicious. I don't use frying oil twice, it is a waste, but..

I combined the two balls on a plate with some steamed Zucchini Julienne. Just steamed, no salt, no dressing, not even olive oil. Steaming enhances enormously the original taste of the veggies. And with the two balls, you did not want anything competing.

Just perfect: the meetballs had the taste of meet softened by the lard and freshed up with the tomatoes. The rice balls were crunchy outside and very soft inside and the truffle paste did all its duty.

Francorè

Keizer — Fri, 28 Dec 2018 16:55:35 +0000

Francorè Keizer Fri, 12/28/2018 - 11:55

Description

I normally don't like Merlot, but I like this wine. I already once tasted a Merlot from the Marche, that I liked. Merlot from the hills of central Italy is different!

Proof

14.00%

Tudernum

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2 wines 3 dishes

Keizer — Mon, 11 Sep 2017 17:12:43 +0000

2 wines 3 dishes Keizer Mon, 09/11/2017 - 12:12

A menu to test two South Tyrol wines

- meetballs flavored with olive paste and Ricotta salata

- misticanza salad with date tomatoes and grated Ricotta salata

- "frigitelli" peppers, but made differently

2 wines from Kandler "Erbhof" in Bozen

Firsi, a Rosè without appellation, simply Table wine, but with 14.5 % alcohol. Flowery to the nose and with tropical fruits in the mouths, it is an excellent multi purpose Rose

The Lagrein is a South Tyrol DOC with much less alcohol, But it convinces with a really harmonious mix with soft tannins, cherry and chocolate flavours

The meatballs were a remake of a steak Tartar. Though they had been treated with a Mandarin scented olive paste. This was compensated wi th a good dose of Ricotta salata and a sauce with eggplants.

The Firsi was possible, but the Lagrein paired better

"misticanza" salad with "date tomatoes" and grated "ricotta salata". Niente di chè, but ottimo. Clearly it depends all on the quality of the "misticanza", I gave a good dose of Ricotta salata, which influenced heavily the wine pairing.

The Firsi fainted, cannot work with Ricotta salata, The Lagrein was a super match.

In this case the Firsi did win. "Frigitelli" peppers, but prepared in a different way. Stems cut and seeds polished, then wok fried for less than 10 minutes on garlic and fresh peperoncino, then a handful of "cielegio" tomatoes added. Served hot and cold.

Here the Firsi was better. Too spicy for the Lagrein, but.....

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meat balls

Friggitelli Peppers

tomatoes

meat balls

Che Palle!

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Francorè

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Seduce a man

seduce a woman

forgetting sorrows, getting drunk

thinking about future life

inviting your boss for dinner

gift to show up

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What you sense with your nose

fish and seafood old

grilled or braised red meat

spicy stuff old

2 wines 3 dishes

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