Carbonara classic: let's make it like a bread roll. For speed and convenience, we are often swayed into choosing ready-made food, a result of industrial processing without thinking of simpler and healthier alternatives. At the same time, overcome by an instinctive attraction for the exotic and the first fruits we allow ourselves to be tempted by products that are out of season or coming from distant countries, in this way often unconsciously abandoning authentic local flavors which are in turn the essence of its territory. These small carbonara bread balls are quick, easy, no waste and made with spring vegetables: it’s a recipe that symbolizing new awareness and a healthy lifestyle. Cortilia, a Lombardy agriculture site promoting local fresh produce who bring all the goodness of the countryside directly to your home, has collected many recipe ideas in the book "Meglio di stagione! - Piaceri e virtù della cucina stagionale" Nomos Edizioni.
Carbonara bread rolls Recipe
Ingredients:
1 lb of stale bread
4 oz flour
1 bunch of asparagus
about ½ glass of milk
1 slice of guanciale or pancetta 1⁄2 cm high
3 whole eggs
3 oz grated Parmigiano Reggiano
3 tablespoons of extra virgin olive oil
pepper
Method:
Prepare the guanciale: half in small cubes and the other half in strips. Clean the asparagus and cut them into thin slices leaving only the tips whole. Put the diced guanciale in the pan and brown it. Add half of the asparagus slices and cook for about 5 minutes.
Cut the bread into cubes and pour over the milk a little at a time to soften it. Incorporate the flour and knead it into a dough. Then add pepper, guanciale, the cooked asparagus and knead again: you will need to get a firm and compact dough (if necessary, you can add more flour). Then form small balls the size of walnuts.
Pour the oil in the same pan previously used and sauté the guanciale strips and remaining asparagus. Then add the balls, browning them briefly over a high heat and then cook over low heat for about ten minutes.
Beat the eggs with the cheese, pour them over the meatballs and turn off the heat: sauté everything in the pan while still hot until you get a thick cream.
Serve the carbonara bread rolls as soon as they’re ready.
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