Tradition or innovation? this is the question! This is my idea to make something creative and delicious with leftover food . The ideal snack for smart appetizers.
SERVES 6-8 PEOPLE
READY IN 35’
INGREDIENTS
10 oz ground meat (pork + beef)
1 egg
2 tablespoons breadcrumbs
2 tablespoons Parmesan cheese
1 pinch lemon zest
Nutmeg, salt and pepper to taste
All-purpose flour to taste
1 tablespoon butter
2 tablespoons extra virgin olive oil
A spring of rosemary
2 tablespoons white wine, dry
1 cup hot water
Salt to taste
1 tablespoon lemon juice
Rosemary to taste
1 cabbage
Oli and vinegar to taste
Salt and pepper to taste
Cooked polenta to taste
STEP 1: MAKE THE MEATBALLS
- In a large bowl combine the ground meat, egg, breadcrumbs, Parmesan cheese, lemon zest, nutmeg, salt and pepper. Knead by hand until uniform.
- Take a little of mixture and make it round, then flour it. Do the same with all the meatballs.
- In a large frying pan, place the butter , extra virgin olive oil and rosemary. Let them sauté for a few minutes adding the meatballs (about 2-3). Simmer with white wine until reduced, then cook them on low heat for about 25 minutes adding 1 cup hot water and salt to taste. Finally add lemon juice and rosmary to taste.
STEP 2: SEASON THE CABBAGE
Finely slice the cabbage and season with oil, vinegar, salt and pepper.
STEP 3: GRILL POLENTA
Cut polenta into circe and cook it for a couple of minutes on a parchment paper sheet on a grill.
STEP 4: COMBINE
Place a teaspoon of seasoned cabbage on polenta disc and put a meatball on the top.
#getBready & enjoy your meal
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