Snowboarding Hip Replacement

coconut cake balls stuffed gnocchi alla romana



... often that comfort me with the food ... no, not because is sad, indeed ... but because I want to cuddle myself, gratified, especially after spending a busy day all'università, vuoi perchè se tra una lezione e l'altra c'è sempre uno stacco di 5 minuti bisogna correre per trovare un posto decente, vuoi perchè ci si stanca di sbocconcellare un panino sulle scale senza avere quasi il tempo di farsi una bella chiacchierata con le amiche...

E così alla domenica sera mi ritrovo a preparare tante squisitezze, che spesso congelo per poi gustarmi durante la settimana: è così bello decidere al mattino cosa regalarsi alla sera e pregustarsi quelle delizie nelle ultime lezioni del pomeriggio, quando la mente non ne può più di sapere cosa succede se il Governo aumenta la spesa pubblica ma ha come pensiero fisso un determinato comfort food!
Today I propose
of stuffed meatballs , who have fulfilled my desire for a fried: I really have won, thanks to their crispy outside and tasty, but especially racy, filled in!

BALLS STUFFED

ingredients

325 gr of white flour

one packet of yeast paneangeli

200 grams of boiled potatoes

50 gr ricotta

a teaspoon of salt and a sugar

an egg

25 grams of butter at room temperature

50ml warm milk

for filling :

125 grams of boiled spinach

75 gr cubes of mozzarella

75 grams of diced ham


In a large bowl sift the flour and mix in yeast.
Add the potatoes, cottage cheese, sugar, salt, egg and butter and then milk gradually, mix well together and knead the dough for about ten minutes.
Cover the bowl with a damp burrazzo , put it in a warm place for about an hour so that the yeast mixture.
For the filling, mix the spinach in a bowl, formerly with salt and pepper, and diced mozzarella and ham.
With a rolling pin roll out the dough on a floured surface, into a sheet of about 1 cm thick, and cut out discs of approximately 8 cm in diameter.
On each spread in the stuffing and close to mò of bundle.
When done, place the meatballs on a floured baking sheet, with the welding point down, and let rise again for about 20 minutes in an oven made hot for a few minutes of ignition.
Fry the meatballs in hot oil (180 degrees) for 4 minutes, so they become golden on both sides, and let cool on paper towels.