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Pecorino cheese patty with purple cabbage

The recipe we are proposing today aims to impress your guests, both with taste and with their eyes. This recipe enhances the use of Pecorino cheese. Moreover, the scenographic effect of the broth that turns from blue to purple will leave your guests speechless. The purple cabbage, in fact, is a product with “thermolabile” substances, which change color depending on temperature and acidity. During cooking it will tend to become dark, but then in contact with an acid that may be lemon or vinegar become purple. In this recipe we decided to use vinegar based on the “scapece” recipe, a vinegar marinade that is used for fried vegetables. The result will be a very good and balanced fried. 

 

Ingredients:

  • 250 g. of stale bread
  • 1/2 lt. of fresh milk
  • 2 eggs
  • Bread crumbs
  • 150 g. “Pecorino di Pienza Riserva” grated
  • 100 g. of fresh Pecorino di Pienza
  • 1 small purple cabbage
  • 1/2 leek
  • Peanut oil
  • Wine vinegar
  • Salt, pepper q.b.

Preparation:

First, remove the crust from stale bread and soak it in fresh milk for 15 minutes. When the bread is soft, add the grated pecorino cheese, salt, pepper and egg and mix well. Let the dough rest for 10 minutes. Meanwhile, cut the fresh pecorino into cubes. At this point, you have to form little balls (like a golf balls size). In their hearts add a cubed of fresh pecorino. After that pass them in bread crumbs, then in the beaten egg for the second passage and then again in the breadcrumbs. Put the outer leaves of the cabbage to boil with the leek in a little water. After a few minutes, an electric blue broth will be created. Cut the cabbage into thin strips and let it simmer in a pan with a clove of garlic, oil and salt. Add a little vinegar and keep warm. It’s time to fry our cheeseballs. Put the peanut oil on the fire and when it has reached the right temperature (180 °), dip the cheeseballs and pull them out when they are golden brown.

Plating:

Place the stewed cabbage on the bottom of the dish in order to make a nest. Put the meatball over the cabbage nest and finally pour the blue broth on the bottom of the plate. When you bring to table splash the broth with a few drops of vinegar and the magic of the changing color is served and will amaze your guests.

Wine pairing:

Il Fante

Products in this dish:

Pecorino di Pienza Stagionato
PECORINO SEMI STAGIONATO
PECORINO DI PIENZA FRESCO
Pecorino di Pienza Stagionato
IL FANTE

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