Giro d'EATalia 2024 | The mondeghili recipe - Video Dailymotion

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Transcript

00:00 Pre-grilled minced meat, mortadella, breadcrumbs and breadcrumbs.

00:08 Grana Padano Dope, eggs, milk and parsley.

00:13 These are the ingredients for our Mondeghili Lombardi.

00:17 Italy is the country with the highest number of agri-food products of protected origin.

00:22 Each region is rich in gastronomic excellences.

00:25 We are going to discover them together, recipe by recipe.

00:30 We are at stage number 14.

00:32 We start from Castiglione delle Stiviere and end up in Desenzano del Garda.

00:36 So we are in Lombardy.

00:37 In my land, we could only make Mondeghili.

00:40 For the dough of our meatballs, we start with the breadcrumbs.

00:44 It's old, we're going to wet it with fresh milk.

00:47 And we put it aside for now.

00:50 We now dedicate ourselves to the dough.

00:52 So a nice bowl, minced meat.

00:55 In this case we had a roast and a white-boned.

00:57 And we're going to put them in our bowl.

00:59 We add some mortadella.

01:02 Grana Padano Dope.

01:05 We're going to break our eggs inside.

01:08 I always start with one and start kneading.

01:12 Subsequently, I understand if I can use another one.

01:15 While I mix, I add chopped parsley.

01:19 Once we have created the first dough, we take our breadcrumbs.

01:24 We're going to squeeze it and add it to our mixture.

01:30 I would add another egg.

01:33 A pinch of salt.

01:38 They must remain nice and soft, because the characteristic of Mondeghili is its softness.

01:43 The dough is ready, we just have to start shaping our meatballs.

01:48 [Music]

01:58 Once the last meatball is done, we're ready to fry them.

02:02 Hot oil, we're at about 160°C.

02:05 Even a few degrees less, so that we can get to the heart of the product.

02:08 So we don't start with too hot oil.

02:11 We start with two and go down to fry.

02:14 As with all fritters, we don't have to fry too much at a time,

02:18 otherwise the oil temperature drops too much and we can't give that good browning part of the fritters.

02:23 Two minutes, and they're ready, because the meat inside is already cooked.

02:28 We're ready to drain them on paper towel.

02:32 We drain the last meatball and our Mondeghili are ready.

02:37 We prepare a side dish and we're ready to serve.

02:40 And here we are, Catalonia, herbs, spinach, in short,

02:44 green leafy vegetables, the one you want, browned in butter very quickly.

02:49 We're going to put it as a base.

02:51 Our Mondeghili, the boiled meatballs, are ready.

02:55 If you've never tried them, I suggest you do it again, because they're delicious.

02:58 In the meantime, I wish you a good day and see you at the next step.

03:02 (music)

03:12 (music)

Giro d'EATalia 2024 | The mondeghili recipe

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