Mortadella from Prato is the main ingredient of this recipe by Paolo Gori. Discover how the spices and the Alkermes of this Tuscan cold cut can give a special and fresh taste to the final dish.
Crumble the bread and the Mortadella. Mix the bread in a bowl with the eggs and the Parmigiano cheese.
If the dough is too dry, add another egg or more milk. Season with salt and let stand for 1 hour. Make small balls in the size of a walnut, deep fry the balls.
In a mortar, crush the garlic, the thyme leaves and add a little extra virgin olive oil. Finally add the yogurt and a pinch of salt. Put the sauce in a small bowl to soak the meatballs
Paolo Gori is the main Chef at Trattoria Da Burde, one of the historical "trattorie" in Florence. Thanks, Paolo!
