Opened in 1970, theBar do Luiz Fernandes is a traditional bar in the north side of São Paulo. A highlight at the establishment are the tidbits made by Dona Idalina, such as the Surpresa, filled with eggplant. Below, learn how to make the meatballs sold at the venue.
Amount: 20 small meatballs (100g each)
Ingredients
- 1 kg of ground chuck
- 800g of stale Italian bread
- 4 garlic cloves
- 1/2 cup of parsley
- 1/2 cup of chives
- 1 teaspoon of oregano
- 1 teaspoon of basil
- 1 coffee-spoon of nutmeg
- 1 coffee-spoon of Italian pepper
- 1/2 coffee-spoon of black pepper
- 2 Italian peppers
Preparation
Place the stale bread in a recipient, leaving it immersed in water for 40 minutes. Drain all the water from the bread and keep the dough. On a board, place the ground chuck and add the seasoning. Knead the meat and the dough together until the mixture is homogenous. Then mold small balls in the palm of the hand to form the meatballs and fry them in hot oil. Serve with vinaigrette (finely-chopped spring onion, Italian peppers and green pepper).
