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  • LOMBARDY - Meatballs with artichokes and potatoes

LOMBARDY - Meatballs with artichokes and potatoes

SKU:

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!

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  • Home
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