Description
Fricadelles de Veau a la Nicoise - rupenye meatballs with tomatoes, onions and herbs. This dish of Provence, such as bright and fragrant.
Ingredients
-
Veal
450 г
-
Fat
50 г
-
Milk
1/2 стак.
-
Crumb bread
1 стак.
-
Onion
1 шт
-
Tomato
2 шт
-
Garlic
1 зуб.
-
Basil
1/4 ч. л.
-
Thyme
1/4 ч. л.
-
Chicken egg
1 шт
-
Parsley
3 ст. л.
-
Butter
-
Vegetable oil
-
Salt
-
Black pepper
-
Flour
1/2 стак.
Cooking
Veal scroll along with fresh pork fat through a meat grinder.
Peel the onion, chop finely and fry until soft with 2 tbsp butter.
With tomato remove the peel, remove the seeds and chop. Add to the onions along with crushed garlic cloves and herbs, cover and cook on low heat for 5 minutes. Remove the lid and increase the heat, boil until all the juice evaporates.
Bread crumbs pour the hot milk and stir.
In a bowl, mix ground beef, bread crumbs and tomatoes with onions. Salt and pepper to taste, add the egg and mix well.
Roll into 12 balls.
In skillet, heat 2 tbsp butter and 1 tbsp oil. Patties flatten with your palm to become a thickness of 1 cm, Roll them in flour and fry for 5 minutes on each side, then cover and cook for 7-10 minutes, turning once.
Serve cutlets on a bed of vegetables.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.