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
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.
Please fill in the fields below to search our Recipes' database.
