Calamari Meatballs and Avus Garganega Sur Lie

Calamari’s meatballs are a great idea for as appetizer or a second dish: delicious and very tasty.

We recommend tasting this recipe with Avus Garganega Sur Lie.

Ingredients for 4 people:

600 gr of calamari
2 eggs
50 gr grated Parmesan cheese
Grated scallops of a small lemon
2 slices of stale bread
Milk
Grated bread
2 tablespoons parsley and 1 chopped garlic spit
Salt and Pepper
Oil

PROCEDURE

Carefully clean the squids  by keeping the pulp and tentacles clean. Wash under running water and then dry with absorbent paper. Pour into a mixer and stir for 1 minute. This can also be done by hand with a sharp knife chopping in small pieces.

Dampen the bread (just the soft inside) in the milk, squeeze and cut. Pour into a large bowl and mix the minced squid, parsley and garlic, lemon zest, eggs, parmesan, salt and pepper. Begin to mix and finally combine as much breadcrumbs as it is enough to get a homogeneous but not too soft mixture. When everything is well-mixed, form balls large as a nut and coat them in breadcrumbs. Fry in abundant hot oil and drain into sheets of absorbent paper.