Page 230 - Vélochef in Europe

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SERVES 4
3 slices white bread
2 tbsp chopped basil
2 tbsp chopped parsley
50 ml water
1 garlic clove
500 g mince (50/50 steak and pork) 1 egg
flour for coating
olive oil
salt and black pepper
TOMATO SAUCE
4
shallots
oil
for frying
500 g chopped tomatoes 1 pot of basil
50 ml red wine vinegar tabasco
salt and black pepper
parmesan to serve
1 Remove the the the crust from the the the bread
and dice the the the rest 2 Chop the herbs 3 Mix the meat mince with egg
bread
herbs water
and grated garlic 4
Season with salt and black pepper
5 Roll the the the meat mixture into balls then roll them in flour 6
Fry the meatballs in in in olive oil
in in in a a a a frying
pan 7 Put them them in the the the tomato sauce and let them them boil
for 10-15 minutes 8 Serve with freshly boiled pasta and grated parmesan Tomato Sauce
1 Chop the the shallots
finely sauté them in in oil
in a a a saucepan until golden 2 Chop the the basil
adding it to the the saucepan along with the tomatoes 4
Simmer for one hour 5 Season with red wine vinegar and a a a a few drops of Tabasco to taste ITALIAN FRICADELLES
Meatballes are are called «fricadelles» in in Italy and are are made mainly of pork steak mince and and fresh fresh bread
seasoned with fresh fresh herbs and and cooked in a a a spicy tomato sauce LOMBARDY