Meatballs with mozzarella
Ingredients: 200 g of shelled fresh fava beans, 300 g of mozzarella cheese, 100 g grated Parmesan cheese, an egg, a sprig of parsley, a sprig of mint, a sprig of basil, bread crumbs, half a lemon, 4 tablespoons olive oil extra virgin olive oil, salt and pepper.
Private skins of the beans and blanch for 5 minutes in boiling salted water. Dry the mozzarella with paper towel, chop coarsely and shake it together with the egg, Parmesan cheese and a handful of parsley leaves, basil and mint, washed and chopped. Salted everything. Let the mixture with so many balls the size of a walnut and roll them in the breadcrumbs.
Heat the oil in a frying pan and sear 4 slices of lemon. Add the meatballs and let them brown, then add the beans also, warm them for a few moments stirring up the pan, plenty of pepper, remove from heat and serve immediately.
Pancakes with "caciocavallo" cheese
Ingredients: 200 g of "caciocavallo" cheese, 4 eggs, 200 g of bread crumbs , 1 pinch of parsley leaves , nutmeg , flour, cooking oil , salt and pepper.
Let it dry breadcrumbs in a pan without letting him take color, then let it cool. Cut the cheese into small pieces , washed, dried and chopped parsley. Recombine them in a bowl, add a little grated nutmeg and 3 eggs, beaten apart with a pinch of salt and pepper. Mix all the ingredients until you should have a bound compound , divide into many balls as big as an egg, distribute them on the floured work surface , flatten with the palm of the hand and dredge in flour . Beat the remaining egg with a pinch of salt out and share the halves ; fry , a few at a time, in oil very hot, but not smoking , enough to cover them . Turn them with a spatula , drain on absorbent paper and , when they are all ready , transfer to warm serving dish and serve immediately .
Plum cake with salted broad beans and pecorino
Ingredients: 180 g flour , 200 grams of fresh beans already shelled , 100 g of semi-
Blanch the beans in boiling salted water for a few seconds , drain , remove the peel and chop coarsely covering them with the crescent moon . Clean the spring onions , cut into thin slices and let them simmer in a pan with 2 tablespoons of oil. Add the chopped beans , a pinch of salt, a ladle of water and cook on low heat for 10 minutes, remove from heat , season with freshly ground black pepper and leave to cool . Private pecorino crust and grattugiatelo . Shell the eggs into a bowl, add the flour sifted with the baking powder , the remaining oil , milk, grated cheese , beans with their sauce , half a teaspoon of grated orange peel and a pinch of salt , stir and pour the mixture into a cake tin of the capacity of 1.2 liters, lined with baking paper. Bake the cake in preheated oven at 180 degrees for about 45 minutes. Remove the cake from the oven, let it cool , levatelo from the mold with the help of the paper and serve in slices as an appetizer.
Muffins with zucchini and mozzarella
Ingredients: 4 scones, a buffalo mozzarella, 4 courgettes with flower, extra virgin olive oil, salt and pepper.
Put aside the flowers of zucchini, thinly sliced them and grigliatele on a hot griddle.
Transfer them to a plate and drizzle with a little olive oil, salt and pepper. Divide into two muffins, cut in half horizontally and fill them with the sliced mozzarella end, grilled zucchini and two of their flowers deprived of the pistil and cut into four parts.