Appetizer, Main course

Soak the stale bread in the milk. In the meantime, place the minced veal, the crumbled sausage, the Parmesan cheese, the chopped parsley, an egg, salt, pepper and grated nutmeg in a bowl. Mix with your hands to make a uniform mixture. Squeeze the soaked bread thoroughly then add it. Mix well and leave to stand in the refrigerator for at least about ten minutes. In the meantime, make the creamed butternut squash. Place the diced squash, the lime juice, a pinch of salt and 4 spoons of Zucchi basil-flavoured extra virgin olive oil in a blender beaker, then blend in on-off mode to obtain a sauce of coarse consistency. 
 If it is too stiff, add a couple of spoons of water. Cover with kitchen film and leave to stand in the fridge. Transfer the flour, the breadcrumbs mixed with the chopped almonds and the two remaining eggs, beaten with a pinch of salt, to three separate small bowls. Take the meat mixture and form into lots of small balls about the size of a walnut. Then coat them by dipping them first in the flour, then in the egg and finally in the breadcrumbs. Heat the Zucchi High Oleic oil in a large frying-pan. When it is hot, fry the meatballs, immersing them in the oil a few at a time and leaving them to cook for 5 minutes, turning them often. When the meatballs are golden brown, drain them thoroughly and dry them on a sheet of absorbent paper. Compose the tacos in the tortillas, after heating them for a couple of minutes in the oven or a pan. Create a base with the mixed leaves, add the meatballs and finish with the creamed butternut squash and a few pomegranate seeds.