Italian
Meatballs with Fridge Ratatouille
by Bruno Barbieri Chef · 513K subscribers on YouTube
A clever fridge-clearing recipe by Chef Bruno Barbieri: tender meatballs made from leftover stuffed veal roast, stuffed with anchovies, coated and fried until golden, served with a vegetable ratatouille made from leftover gratin vegetables and a creamy cheese sauce.
- Difficulty
- medium
Ingredients
18 items- 347 gArrosto di Vitello FarcitoLeftover stuffed veal roast
- Patate ArrostoLeftover roast potatoes
- BreadcrumbsBreadcrumbs soaked in milk
- MilkFor soaking bread and for cheese sauce
- EggsWhites for binding, whole egg for coating; quantity as needed
- Parmigiano ReggianoGrated
- Extra Virgin Olive OilFor mixture, sauce, and frying
- SaltSalamoia bolognese or fine salt
- PepperBlack pepper, to taste
- BreadcrumbsFor breading
- AnchoviesAnchovy fillets, for stuffing
- ZucchiniLeftover gratin zucchini
- Bell PeppersLeftover gratin bell peppers
- TomatoesLeftover gratin tomatoes
- MarjoramFresh or dried marjoram
- BasilFresh basil
- WaterFor the ratatouille
- Formaggi MistiMixed cheeses for the sauce
Method
- Finely chop the leftover stuffed veal roast until it becomes a paste.
- Add the leftover roast potatoes, chopped.
- Add the breadcrumbs soaked in milk.
- Add the whipped egg whites and/or whole egg for binding.
- Add a splash of extra virgin olive oil.
- Add grated Parmesan cheese.
- Knead all ingredients together, then let the mixture rest in the refrigerator for about 30 minutes.
- Prepare the cheese sauce: heat milk with mixed cheeses and pepper, stirring until creamy.
- Prepare the fridge ratatouille: sauté leftover gratin vegetables (zucchini, bell peppers, tomatoes, roast potatoes) with extra virgin olive oil, a little water, salt, marjoram, and basil.
- Shape the meatballs: oil your hands, take a portion of the meat mixture, form a ball, make a hole in the center, insert a piece of anchovy, and close the meatball.
- Roll the meatballs in breadcrumbs.
- Lightly dip the breaded meatballs in beaten egg mixed with a little water.
- Fry the meatballs in hot oil until golden brown on all sides.
- Plate: spread a layer of ratatouille on the plate, arrange the meatballs on top, drizzle with cheese sauce, and garnish with fresh herbs.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
