Mortadella meatballs with Sicilian broccoli

CHEF MATTEO GUIDICI

Ingredients for 4 peole: 

4 large heads of Sicilian broccoli, 1 garlic clove, chili pepper as needed, 1 tablespoon extra-virgin olive oil and salt as needed.

For the meatballs : 400g ground beef, 200g ground pork, 200g Bologna Mortadella IGP (PGI), 200g stale bread, 1 cup of milk, 2 whole eggs, 2 heaping tablespoons of Parmigiano Reggiano, ½ a garlic clove chopped, 1 tablespoon of chopped parsley, 50g shelled pistachios, nutmeg and salt as needed.

Directions:  

Clean the broccoli, boil it for a few minutes then drain and stir fry quickly in a pan with a tablespoon of extra-virgin olive oil, garlic, chili pepper and a pinch of salt.

Crush the pistachios and put them in a bowl with the meats, the mortadella that has been chopped with a knife, the eggs, Parmigiano, garlic and parsley along with the bread that has been soaked in milk and well-squeezed and some grated nutmeg. Mash everything together and salt to taste.

Divide the mash into 16 parts, make meatballs out of each and flatten them slightly.

Oil a frying pan with a trickle of extra-virgin olive oil and fry the meatballs on all sides until they are browned and cooked as desired.

Serve the meatballs hot with the Sicilian broccoli on the side.

Wine to pair: 

Unique Spumante Brut Rosé Metodo Classico Ermete Medici 

This Brut Rosé 2013 was disgorged in 2015 after sitting on the lees for 30 months and undergoing secondary fermentation in the bottle. It has a pink color with a particularly fine and creamy effervescence. The bouquet is delicately fruity and the mouthfeel is dry, sharp, fresh and pleasingly harmonious.

Area of production: The vineyards are situated in the area of La Rampata, in the province of Reggio Emilia, and have a clay soil.

Grape varieties: Lambrusco Marani.

Winemaking method: Traditional method fermentation in the bottle and 30 months on the lees. A brut dosage of 8g/l.

Alcoholic content: 12%

Serving temperature: 8-10°C.

THIS RECIPE IS OFFERED BY MEDICI ERMETE