Ingredients for 6 people
1 small cauliflower about g
Approximately 2 medium potatoes
1 red radish
80 g of smoked scamorza
60 g of organic capers in sea salt
50 g of grated Parmigiano Reggiano
30 g of organic caper leaves in extra virgin olive oil
1 medium egg
Grated bread to taste
Extra virgin olive oil
Salt and pepper
Desalt the capers in plenty of cold water, meanwhile peel the potatoes and cut them into chunks and divide the cauliflower into florets.
Steam the vegetables and in the meantime cut the scamorza into cubes and julienne the radicchio after having washed it well.
Combine the vegetables, now cooked, in a bowl and mash them with a fork, add the grated cheese, the capers, well drained and patted dry with kitchen paper, the egg, the peeled thyme, 4 tablespoons of breadcrumbs and season with salt and pepper and mix everything well, if the mixture is still moist add a little more breadcrumbs.
Place the dough in the refrigerator for about thirty minutes, then with slightly moistened hands form meatballs by placing a couple of cubes of scamorza cheese in the centre, then coat them well in the bread and arrange them on a tray.
Pour a thin layer of oil on the bottom of a pan and once hot, add the meatballs and brown them on all sides over low heat.
Drain them on kitchen paper, and serve piping hot with the radicchio seasoned with a pinch of salt and the caper leaves with their oil.