the week of August seems to be cold, gray and rainy ... at least in northern Italy.
so the desire for a hearty hot dish and you suddenly hear, beating salad, panzanella and fresh and light summer dishes.
preparation is simple and the cooking of meat and leaves no fatty sauces exaggerated, but it enhances the flavor, which contrasts with this delicious vegetable.
so the desire for a hearty hot dish and you suddenly hear, beating salad, panzanella and fresh and light summer dishes.
preparation is simple and the cooking of meat and leaves no fatty sauces exaggerated, but it enhances the flavor, which contrasts with this delicious vegetable.
INGRDIENTS
for sauerkraut:
3 / 4 garlic cloves 1 cabbage
4 tablespoons balsamic vinegar
1 / 2 cups water salt and pepper
abundant
for the meatballs: 300 g
. of minced turkey
120 gr. bacon minced 1 egg
3 tablespoons grated Parmesan cheese 1
goccino
milk salt and pepper 1 bunch of thyme
powder
breadcrumbs
cut julienned cabbage. Heat up a pan add the garlic and cabbage. cook over high heat for about 7 min.
lower the heat and melt in vinegar water. add this mixture little by little and stir from time to time.
salt and pepper.
mixed with the chopped bacon with the help of a fork.
add the egg, Parmesan, salt, pepper and thyme.
if the dough is too stiff, add the milk.
long sausage shape some 3 / 4 cm, pass them in breadcrumbs and place them on a baking sheet with parchment paper.
bake at 200 degrees for 35-40 min.
0 comments:
Post a Comment