Some time ago, I knew that a friend from Hidi Mall wanted to send an Italian Pentolpress frying pan for trial use, and I have been thinking about what to cook. Later, when I woke up, I decided to make Italian Meatballs. It has been on the to-do list for a long time, so I just use this pot to pull the weeds.
Comfortable beech handle with hook for hanging
The method of Italian meatballs is simple. Simply put, it is to adjust the stuffing, roll the balls, and then fry them. Some raw materials may need to be deliberately found, but fortunately, they can be frozen and stored, so you can make more at a time. When eating, just cook a thick sauce and stew it. It can be paired with pasta, sandwiches, baguettes, etc. I am even thinking about whether to braise a few. I don’t know if it will be a dark dish😂.
Italian Meatballs Italian Meatballs
Ingredients:
Pork stuffing 800g Beef stuffing 800g You can also use only beef, but choose fatter parts and better meat quality, otherwise it will be dry and the meat will not be fragrant enough.
1 egg
1/4 onion 1 single head garlic (2 cloves common garlic)
1 small handful of parsley leaves. If you can’t buy it, you can use parsley leaves as a temporary substitute. I will sort out the relevant content of herbs recently (seeing a lot of baby’s hot questions, and I happened to see some interesting information), but I’m considering The way it's presented, hopefully it's easier to watch.
There is not much requirement for 1 tablespoon of bread crumbs. I rarely buy them. I usually grab some bread at home, bake it in the oven until golden, and then put it in a fresh-keeping bag and crush it with a rolling pin.
Moderate amount of Parmesan and Pecorino cheese I prefer to use two kinds of cheese at the same time, only Parmesan is fine, and Pecorino feels more fragrant. And these two are relatively basic cheeses (the two are more homely than Parmesan, and can be used in various places such as salads, pasta, pizza, etc.), which can be used in many dishes and can be stored for a long time. In terms of quantity, you can put less in summer, according to your own preferences.
1 tsp salt 1 tsp black pepper
The taste can be a little stronger, but not too salty. I usually use a little more coarse-grained salt. If you use refined salt, remember to control the amount yourself.
An appropriate amount of chopped Italian mixed herbs can be omitted without this, or a little oregano can be added, which can be bought dry.
Use an appropriate amount of olive oil to fry the meatballs, do not use extra virgin. Or you can use grapeseed oil or corn oil, don't use too greasy or too strong taste.
Practice:
1. Preparation materials: chopped onion and parsley leaves, grated two kinds of cheese, crushed garlic, and prepared other ingredients for later use.
2. Take a large bowl, put beef and pork fillings, add salt, eggs, black pepper, bread crumbs, and Italian herbs (all ingredients except olive oil) and mix well by hand without excessive beating. Puffy.
3. With the aid of an ice cream scoop, use your hands to form the seasoned meat filling into balls of about the same size (I made slightly larger than a ping pong ball), and set aside for later use.
4. Put an appropriate amount of olive oil in a non-stick pan over low heat, add the meatballs, and fry on each side until they are colored. The darker the color, the more intense the flavor, which is the browning reaction of the protein and carbohydrates in it, just be careful not to paste it.
The fried meatballs are best placed on kitchen paper to drain the oil:
I stewed the finished meatballs with tomato puree for a while, then put them in bread to make a sandwich, with a simple layer of basil leaves in the middle, don’t be too satisfied to eat one bite at a time!
Finally, let's talk about this pot.
In the past few days this week, I have used this Italian Pentolpress frying pan to cook handmade pasta with fried scallops, fried eggs that are very challenging, and the steak part of mini Wellington steak. Based on my experience of using 4.5 frying pans in the past six months Let's see:
It is really non-stick, without any treatment before use, fried eggs do not put oil, and you can make watery, tender and white eggs by frying them on medium and low heat. Of course, this is accompanied by the fact that this pan has a coating (the introduction is written as Teflon non-stick coating, which does not contain PFOA and nickel), so there is no problem with general frying. Enough.
It is easy to take care of. I have been serving de Buyer's fine iron frying pan for some time ago. I wish I could hold it every day before oiling it. At this time, when I encountered this pot, I felt a lot of comfort. After using it, let it cool down for a while, and then it should be rinsed and rinsed.
The handle is detachable, which is more convenient for storage. I prefer that it can be put in the oven. After all, many dishes need to be fried first and then baked. With this, there is no need to buy an additional frying pan that can be put into the oven.
The hand feeling is average. The pot I got is relatively large, with a diameter of 28cm. It is a bit heavy in the hand, and I always want to plant it forward.
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