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Alessi cuisine
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The fabulous Florentine "balls":
today the ones of "Miniati"(Le favolose "palle" fiorentine: oggi
quelle del "Miniati")
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- 500 grams of minced veal
- 4 garlic cloves and a small bunch of parsley chopped very finely
- 2 eggs
- 100 grams of Parmesan cheese
- one meat stock cube
- 4 spoons of oil
- 50 grams of butter
- white flour
- salt and pepper
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In a small soup tureen put the minced meat, the chopped garlics and parsley,
eggs and Parmesan cheese, a pinch of salt and a pinch of pepper; knead all
this stuff with care, mix it very well until you have a homogeneous mixture,
quite thick. Then, with the above mixture and with your dipped in flour-hands,
make some balls with the dimension of a big nut. Position them over a tin
with abundant oil and spread with butter. In the same tin you have to crumble
uniformly the stock cube. After this step you should cover the balls with
hot water, put the tin over a hotplate, as it could warm in a uniform way,
and let them boil very slowly, then cook them very slowly for 30 minutes
more; sometimes shake the tin in order to avoid the balls to attach on the
bottom of the thin when the sauce starts to thicken. The balls should be
served very hot over a bed of soft mashed potatoes. You can prepare it with
1/2 kg of peeled and mashed potatoes, 1/4 of milk, 50 grs. of butter, salt
and pepper, some nutmeg: you have to boil all these ingredients for about
7-8 minutes turning it continuously. |
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