Lemon meatballs
Serves: 3 as a main dish or 8 as a starter
FlexiPoints: 6 or 2.5
Suggested wine: Sauvignon Blanc from a coldish climate like New Zealand
Special equipment: none
Difficulty: Easy
Time: 40'
Ingredients:
350g mince meat (beef)
70g brown bread
1 lemon
1 tbsp finely chopped parsley
20g Caciocavallo Ragusano cheese
1 egg white
1 glass of white wine (dry German Riesling)
1 bay leaf
4 tbsp olive oil
Flour, water and pepper to taste
Ingredient replacement:
Caciocavallo Ragusano cheese -> Pecorino possibly Romano
Ingredient note: Produced in the province of Ragusa and several towns near Syracuse, Caciocavallo Ragusano (Cosacavaddu Rausanu in Sicilian dialect) is a traditional Sicilian cheese made by curdling cow’s milk inside a wooden container called a “tina,” cooking the curds, and then kneading or pulling them by hand. The name was inspired by the practice of tying cheese (cacio in Italian) two-by-two and hanging them so that they straddle (a cavallo in Italian) a wooden beam to age. The seasoned variety is used in many traditional Sicilian recipes.
How-to:
1. Soften the bread in water. Rinse it well and finely chop it. Work together the bread, the meat, the egg white, the grated zest of the lemon, the parsley, the grated cheese and some pepper. Once a uniform mix is obtained, divide it into medium size meatballs.
2. Dust each ball in flour being careful to remove any excess. Fry them in the hot oil until they have taken color. Add the wine and keep cooking on high heat until the wine has evaporated.
3. Fill with lukewarm water till half of the balls, add the bay lead and let simmer until the water has mostly reduced.
4. Add the juice of the lemon and finish on high heat until most of the liquid have reduce to desired consistency. Serve immediately with some additional pepper seasoning.
FlexiPoints: 6 or 2.5
Suggested wine: Sauvignon Blanc from a coldish climate like New Zealand
Special equipment: none
Difficulty: Easy
Time: 40'
Ingredients:
350g mince meat (beef)
70g brown bread
1 lemon
1 tbsp finely chopped parsley
20g Caciocavallo Ragusano cheese
1 egg white
1 glass of white wine (dry German Riesling)
1 bay leaf
4 tbsp olive oil
Flour, water and pepper to taste
Ingredient replacement:
Caciocavallo Ragusano cheese -> Pecorino possibly Romano
Ingredient note: Produced in the province of Ragusa and several towns near Syracuse, Caciocavallo Ragusano (Cosacavaddu Rausanu in Sicilian dialect) is a traditional Sicilian cheese made by curdling cow’s milk inside a wooden container called a “tina,” cooking the curds, and then kneading or pulling them by hand. The name was inspired by the practice of tying cheese (cacio in Italian) two-by-two and hanging them so that they straddle (a cavallo in Italian) a wooden beam to age. The seasoned variety is used in many traditional Sicilian recipes.
How-to:
1. Soften the bread in water. Rinse it well and finely chop it. Work together the bread, the meat, the egg white, the grated zest of the lemon, the parsley, the grated cheese and some pepper. Once a uniform mix is obtained, divide it into medium size meatballs.
2. Dust each ball in flour being careful to remove any excess. Fry them in the hot oil until they have taken color. Add the wine and keep cooking on high heat until the wine has evaporated.
3. Fill with lukewarm water till half of the balls, add the bay lead and let simmer until the water has mostly reduced.
4. Add the juice of the lemon and finish on high heat until most of the liquid have reduce to desired consistency. Serve immediately with some additional pepper seasoning.