Lemon Bread Mortadella and Pistachio Meatballs by Chef Charlie

Looking for a versatile dish? Try this amazing recipe for Lemon Bread Mortadella and Pistachio Meatballs, crafted by renowned Chef Charlie. Whether you're hosting a dinner party, craving a satisfying second course, or simply looking for a delightful snack, these meatballs are a perfect choice. The combination of zesty lemon bread, savory mortadella, and crunchy pistachios creates a flavor explosion that will leave your taste buds craving for more. Get ready to impress your guests and indulge in this mouthwatering culinary creation.

Follow the step-by-step instructions below to create this mouthwatering dish.

Ingredients:

- 400g stale bread

- 200g mortadella

- 30g pistachio grains

- 2 eggs

- Parmigiano Reggiano cheese

- Zest of 1 lemon

- Salt

- Peanut oil for frying

Preparation:

1. Cut the bread into pieces and soak them in water. Squeeze the bread well to remove excess moisture.

2. Chop the mortadella in a blender until finely minced. Mix it with the soaked bread, adding the eggs and a pinch of salt.  Add the pistachios and blend by hand. The mixture should have a soft and homogeneous consistency, similar to classic meatballs.

3. In a separate bowl, beat an egg with salt and in the second bowl add the grated Parmigiano Reggiano cheese.

4. Shape the meatball mixture into small balls. Dip each ball first in the beaten egg mixture, then coat it with Parmigiano Reggiano cheese.

5. Heat peanut oil in a deep frying pan. Fry the meatballs until golden brown and cooked through. Drain them on absorbent paper to remove excess oil.

6. Serve the meatballs hot.

When pairing wine with a combination of mortadella, pistachios, and lemon, you'll need to consider the interplay of flavors: the savory richness of mortadella, the nuttiness of pistachios, and the tartness of lemon. Here's a wine recommendation that can complement these elements:

Vermentino: A crisp and aromatic white wine, Vermentino is a great option for this combination. Look for a Vermentino from regions like Liguria or Sardinia in Italy or the South of France. The wine's zesty acidity can complement the tartness of lemon, while its citrus and herbal notes can harmonize with the nuttiness of pistachios. Vermentino's refreshing character can also balance the richness of mortadella.