Meatballs are a classic dish in Italian cuisine; every family has its own variation. I propose one of many, to try with Rosso di Montalcino 2020 Paradiso di Cacuci.
Ingredients for 4 persons:
250 g. Ground beef and 200 g. Pork, 40 g. Stale breadcrumbs, 1 glass of milk, 1 egg, 80 g. grated parmesan or pecorino cheese, 1 sprig of parsley, aromatic herbs (rosemary, thyme, herb of Provence mix…), black pepper or chili pepper to taste, salt to taste, breadcrumbs, evo oil to taste, 100 g. tomato pulp
Preparation:
Soak stale bread with milk, then wring it out well and set aside.
Combine ground meat, grated cheese, soaked breadcrumbs, chopped parsley, chopped herbs and egg in a large bowl. Adjust salt and, if you like spicy, add pepper or chili.
Mix all ingredients together, stirring well, even with your hands, to make a smooth mixture. The dough must be quite soft.
With moistened hands, take a small enough portion of the dough to form a ball, the size you like. Tossing it in breadcrumbs, swirl it in your hands and place it on a plate.
Continue until all meatballs are ready.
In a large nonstick skillet, heat plenty of olive oil, and once hot, lay the meatballs in it.
Brown them on all sides for about 2-3 minutes, then the tomato pulp, cover with a lid and continue cooking for about 15 more minutes to cook them to the core.
Serve hot.
Wine pairing:
Rosso di Montalcino 2020 Paradiso di Cacuci
Bright ruby red. Nose typically fruity, with notes of cherry and small red fruits, floral hints. The taste is fresh, medium-bodied, pleasant and with good persistence.
Production area: vineyards northwest of Montalcino, 370 meters above sea level, on a soil rich in skeleton with the presence of clay and sand. Mild temperatures with not very cold winters, hot and dry summers, rainy springs and windy autumns.
Grape varieties:
100% Sangiovese, yield per hectare 45 hl/ha.
Harvest:
Manual harvest in the second-third week of October.
Vinification: With delestage and maceration for 15 days. Fermentation in temperature-controlled stainless steel tanks. Matured for 1 year in Garbelotto Slavonian oak barrels and 2 months in bottle before release to the market.
Serving temperature: 16-18°C.
Recommended pairings: pasta dishes with meat sauce, traditional Tuscan soups, meat main courses, porcini mushrooms.
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