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Receta Polpette Ubaldine Medievali (Meat Dumplings With Medieval Sp
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Ingredientes
- 11 ounce Assorted meats, (veal, chicken, beef, etc.)
- 1 lrg Roll, without the crust cut into small pcs
- 2 x Large eggs
- 2 ounce Parmigiano-Reggiano
- 1 x Sausage, without fennel
- 2 x Crushed cloves
- Â Â Nutmeg, to taste
- Â Â Sea salt and freshly grnd pepper, to taste
- 4 x Fresh or possibly day-old rolls to make bread, up to 5 crumbs
- Â Â Vegetable oil, for frying
- 2 Tbsp. Fresh tarragon, minced
- 1 Tbsp. Capers, liquid removed
- 1 x Roll without crust
- Â Â Red vinegar
- 1 c. Extra virgin extra virgin olive oil
- Â Â Sea salt and fresh pepper, to taste
Direcciones
- Grind the meat. Mix all of the ingredients together and add in to the grnd meat. Make small dumplings (approximately the size of hazlenuts.) To make the bread crumbs, remove the crust from the 4 to 5 rolls and put bread in a food processor till consistency is like flour. Roll dumplings in bread crumbs and shake off excess. Fry in warm oil till golden brown. Remove the dumplings with a skimmer and place on paper to remove the excess oil.
- SAUCE:Chop the tarragon and capers very finely. Soak bread in red vinegar.
- Squeeze out the excess vinegar and chop into very small pcs. Mix all ingredients together. Add in sea salt and pepper to taste. Serve with dumplings.
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