No. 111. Bodini Marinati Recipe

No. 111 Bodini Marinati Recipe

History:
Bodini Marinati is a traditional Italian dish that has been enjoyed for centuries. It originated in the region of Emilia-Romagna, known for its rich culinary traditions. This dish was originally created using veal forcemeat, truffles, sweetbread, mushrooms, herbs, flour, pasta marinate, tongue, and butter. Over time, variations of this recipe have emerged, allowing for different ingredients to be used, such as fowl, brain, cooked ham, or fish.

Fun Facts:
- The name "Bodini Marinati" comes from the Italian word "bodino," which means small ball or dumpling.
- The use of truffles in this dish adds a luxurious and earthy flavor to the marinade.
- The mixture of ingredients, ranging from meat to herbs, creates a harmonious blend of flavors and textures.
- The flour coating on the bodini helps create a crispy exterior during frying.

Recipe:

Ingredients:
- 500g veal forcemeat
- 100g truffles, chopped
- 100g sweetbread, chopped
- 100g mushrooms, chopped
- 1 tablespoon mixed herbs (such as parsley, thyme, and rosemary), finely chopped
- Flour, for dusting
- Pasta marinate (No. 17)
- 1 tongue, cooked, sliced
- 50g butter

Instructions:

1. In a bowl, combine the veal forcemeat, chopped truffles, sweetbread, mushrooms, and mixed herbs. Ensure that the proportions are two-thirds veal forcemeat and one third of the other ingredients.
2. Mix the ingredients well until everything is evenly distributed.
3. Take small portions of the mixture and shape them into balls about the size of a pigeon's egg.
4. Lightly dust each ball with flour, ensuring they are evenly coated.
5. Heat the butter in a frying pan over low heat.
6. Add the coated balls to the pan and fry them slowly, allowing them to cook through until they are a golden brown color.
7. Once cooked, remove the bodini from the pan and drain them on a paper towel to remove excess oil.
8. Serve the bodini hot, accompanied by the sliced tongue.

Variations:
1. Fowl and Brain: Instead of veal forcemeat, use a forcemeat of fowl combined with bits of brain mixed with herbs, truffle, cooked ham, or tongue.
2. Fish: Use either cooked or raw fish (such as sole, mullet, or turbot). Marinate the fish in a mixture of lemon juice, salt, pepper, oil, nutmeg, and parsley. Proceed with the recipe as usual.

Similar Recipe Dishes:
- Italian Arancini: These are another delicious Italian dish made from rice balls stuffed with various fillings, such as ragù, mozzarella, or peas. Like bodini marinati, they are typically coated in breadcrumbs and fried.
- Spanish Albóndigas: These are Spanish meatballs typically made from ground beef or veal and flavored with herbs, garlic, and spices. They are often served in a tomato-based sauce.
- Middle Eastern Kibbeh: These are deep-fried bulgur and minced meat croquettes stuffed with fillings like spiced ground beef, onions, and pine nuts. They are a popular dish throughout the Middle East.

Enjoy the No. 111 Bodini Marinati dish and explore the various variations to suit your taste preferences!

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