Boiled meat meatballs, dried tomato purée and chicory

Antonia Klugmann

INGREDIENTS

500 g of beef neck
500 g of breast of beef
Spices (peppercorns, juniper and cloves)
1 toasted onion with the skin
1 stick of celery
1 peeled carrot
100 g of dried tomatoes, softened and in oil (see method)
400 g of cleaned without the green tip
1 clove of garlic
1 egg
Soft plain flour
1 day-old bread, roughly ground
Peanut oil

 

METHOD

Leave the tomatoes to soak in water and white vinegar overnight. Squeeze and dry them. Cover them in oil and aromatic herbs, with a clove of garlic in its skin and the peppercorns.

Boil the meat with the flavours on a low heat for about 3 hours, until very soft. Filter the stock and cool it in a chiller. Eliminate the fat from the surface.

Cut the meat into very small pieces and season with salt. Then add part of the stock to obtain a very smooth, easy to handle mixture. Make meatballs and roll them in flour, egg and then breadcrumbs.

Blend the drained tomatoes and purée them through a sieve. Slice the chicory and scald it in boiling water for a few seconds. Cool quickly.
Fry the meatballs in plenty of hot peanut oil. Toss the chicory with the garlic in a pan for a few seconds.

Presentation
Lay three meatballs on a plate and accompany them with a teaspoon of tomato purée and a spoonful of chicory.