The CHICORY MEATBALLS ON PECORINO CREAM WITH CRISPY GUANCIALE are a dish that brings together the rustic character of peasant cooking with the refinement of a gourmet presentation. The meatballs, soft and rich at their heart, are born from the meeting of the sweetness of potatoes and the slightly bitter character of chicory, flavored with herbs and cheese for a comforting taste.
To enhance the flavor, a velvety pecorino cream adds intense, salty notes, creating a perfect contrast with the delicacy of the meatballs.
Serve warm, placed on a bed of enveloping pecorino cream, made silky by gentle cooking, and finished with crispy guanciale, which adds savoriness and a pleasant smoky note.
The result is a balanced dish, rich in contrasts of textures and flavors, perfect both as finger food for an aperitif and as an entrée at an important dinner.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz potatoes
- 7 oz chicory (weight after boiling and squeezing)
- 1 egg
- to taste salt
- 1.4 oz Parmesan cheese
- 1/3 cup breadcrumbs
- black pepper
- 1/4 cup milk
- 1/2 cup Pecorino Romano cheese
- 2 tbsp milk (cold)
- 1 tsp cornstarch
- to taste black pepper
- 1.5 oz guanciale
For the chicory meatballs you will need
- 2 Pots
- 1 Bowl
- 1 Potato masher
- 1 Food processor
- 1 Saucepan
- 1 Whisk
- Parchment paper
- 1 Skillet
- 1 Baking sheet
Preparation of the chicory meatballs
Boil the potatoes starting from cold salted water for about 30 minutes from the boil, until tender. Peel them and mash them with the potato masher.
Clean, wash and blanch the chicory in lightly salted boiling water for 5–6 minutes. Drain, place in cold water to stop the cooking and squeeze well. Put it in the food processor with a pinch of salt and chop until you obtain a cream.
If it is difficult to chop because it is fibrous, add part of the mashed potatoes.
In a bowl, place the potatoes, the chicory, the Parmesan, the egg, the breadcrumbs, salt and pepper. Mix everything until you obtain a homogeneous mixture.
Cover it and let it rest in the refrigerator for 20 minutes.
Shape medium-sized meatballs and place them on a tray lined with parchment paper.
Drizzle them with oil and bake in a preheated, conventional/static oven at 392°F for 20 minutes.
In a small saucepan put the milk and the grated pecorino.
Place over low heat and whisk until you obtain a smooth cream.Meanwhile, in a small cup dissolve the cornstarch in 2 tbsp of cold milk and add it to the warm milk. Continue to cook and stir until it thickens. At the end of cooking add a grind of black pepper.
Cut the guanciale into strips and cook it in a hot skillet, without adding any other fat, until it becomes crispy. Drain on paper towels.
Spread a thin layer of pecorino cream on the bottom of the plate, place 3–4 chicory meatballs on top and finish with the crispy guanciale.
