LOMBARDY - Meatballs with artichokes and potatoes
30 minutes
8/10 servings
INGREDIENTS
For meatballs:
14oz veal pulp
3 ½ oz sausage
2 ½ oz pork pulp
1 oz Viaggio grated parmesan
¼ cup of milk
3 slices of sliced bread
1 egg
2oz Viaggio flour
1oz chopped parsley
Nutmeg to taste
4 tablespoons of Viaggio extra virgin Olive oil
Pepper to taste
For cooking:
1oz onion
1oz of butter
¼ cup white wine
¼ cup broth
Salt to taste
For the side:
21oz potato
6 Viaggio artichokes
1 clove of garlic
Oregano to taste
white wine
Viaggio extra virgin olive oil to taste
Salt to taste
Pepper to taste
DIRECTIONS
Pour the milk into a bowl and let the slices of bread soften. Chop the veal meat with the sausage, the pork and the sliced bread. Mix and knead the mixture with half chopped parsley, a pinch of oregano, Viaggio grated parmesan and the egg. Mix and form a lot of small oval shaped balls and store them in the refrigerator to rest. In the meantime, melt half of butter in a saucepan and brown the chopped onion for ten minutes. In a pan, heat a tablespoon of oil and let the meatballs get brown. As soon as they are golden, put them in the saucepan, pour the wine and the broth, cook for 15 minutes, adjust the salt and sprinkle with the remaining parsley.
Prepare the side. In a pan, heat two tablespoons of oil, add garlic and then remove it, add the drained and sliced artichokes, sprinkle with ½ cup of wine and cook for ten minutes. Adjust the salt. Peel and cut the potatoes into cubes, boil them in salted water, drain them, distribute them on the oven tray, brush with oil and cook for fifteen minutes at 360°.
Place the artichokes on the bottom of the serving dish, above spread the meatballs and pour the sauce on top. Place the fries around and serve.
ENJOY!
