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- 350 g stale bread (eg Chiabatta)
- 200 g of grated young pecorino
- 150 g of grated Parmesan
- 4 eggs
- a handful of parsley PREPARATION:
Do not crush the bread (without crust) in a blender too finely.
Mix all ingredients in a bowl.
Make small balls with wet hands that are slightly larger than golf balls.
Fry in fat until golden, no longer, otherwise the cheese will run out.
You can also make them like meatballs and bake them in a pan.
Enjoy it with any kind of salad and the BJ sauce you like.
Greetings from Germany
Mix cooked rice, with fried ground beef and a glass (or pouch) of Bongiovi Brand (a flavor you like) and give the mixture into a casserole dish. Now mix grated cheese with sour cream, give it over the mixture in the casseole and gratinate it until the Cheese is lighty brown.
2 onions (diced)
2 garlic cloves (diced)
4-5 sprigs of thyme (leaves)
2 tablespoonfuls of oil
400 grams of grounded meat (beef & pork)
Salt, pepper, paprika
2 tabelspoons of tomata paste
200 grams of whipped cream
200 mililiter milk
1 glas of marinara Bongiovi sauce
2 liter water
500 grams of broccoli (smal florets)
150 grams of Cheddar cheese (grated)
350 grams of macaroni
Roast onions, garlic and grounded meat with oil gently in a big pot. Flavor it with salt, pepper, parika and thyme. Give the tomato paste into the pot and let it sweat a bit. Now follows the whipped cream, the milk and the Bongiovi marinada sauce. Give the water over it and let it simmer for about 15 minutes.
After that give the macaronis to the soup and let it simmer again for about 10 minutes.
Next step: give the broccoli in the pot, let it cook for 5 minutes.
Don't forget to stir the soup from time to time.
In the end put the pot from your stove and give ¾ of the Cheddar into the soup and stir it.
Give the remaning Cheddar over the soup (in your pot or in your soup plate.
DONE & ENJOY YOUR MEAL!
Greetings from Germany ….
1-1/2 cups Chopped Onion
1-1/2 cups Chopped Carrots
1-1/2 cups Chopped Celery
2 cups Unpeeled Potatoes
1 pound Lean Ground Beef made into mini meatballs (I often use meat sauce from leftover spaghetti).
2 quarts Low Sodium Beef Broth
1-1/2 cups Bongiovi Brand Marinara Sauce
Dash of ground black pepper and salt Super easy and convenient soup! Best of all everything is made in one pot! Just make sure to brown the meatballs first! Once cooked remove meatballs, sauté veggies, and last mix everything together and let simmer for 30-40 minutes.
Also, meat can be omitted for a delicious vegetable soup!
1 egg
1/4 cup bread crumbs
3/4 cup fresh shredded parmesan
3/4 cup shredded mozarella
1 lb lean ground beef
1 minced garlic clove
2 Tbsp diced onion
1 pouch Bongiovi Pasta Sauce (I used Arrabbiata)
Cooking spray
Throw away foil muffin tins Mix egg, spinach, bread crumbs, onion, garlic, 1/2 sauce pouch, and 1/4 cup of each cheese. Form into balls.makes 8 to 10 good size meatballs. Spray the tins with cooking spray. Put a spoon of sauce in the bottom of each muffin cup, place a meatball in each cup, Drizzle with remaining sauce and sprinkle with remaining chese. Any empty cups in the muffin tin should be filled halfway with water. Place on the upper rack of the grill for 20-25 minutes. I like to serve them on a bed of fresh Spinach leaves, but you can also serve them with your choice of pasta and add another pouch of Sauce (or the remainder of the jar if you use the jars).