Description
Fricadelles de Veau a la Nicoise - rupenye meatballs with tomatoes, onions and herbs. This dish of Provence, such as bright and fragrant.
Ingredients
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Veal
450 g
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Fat
50 g
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Milk
0.5 cup
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Crumb bread
1 cup
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Onion
1 piece
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Tomato
2 piece
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Garlic
1 tooth
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Basil
0.25 tsp
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Thyme
0.25 tsp
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Chicken egg
1 piece
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Parsley
3 Tbsp
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Butter
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Vegetable oil
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Salt
-
Black pepper
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Flour
0.5 cup
Cooking
Veal scroll along with fresh pork fat through a meat grinder.
Peel the onion, chop finely and fry until soft with 2 tbsp butter.
With tomato remove the peel, remove the seeds and chop. Add to the onions along with crushed garlic cloves and herbs, cover and cook on low heat for 5 minutes. Remove the lid and increase the heat, boil until all the juice evaporates.
Bread crumbs pour the hot milk and stir.
In a bowl, mix ground beef, bread crumbs and tomatoes with onions. Salt and pepper to taste, add the egg and mix well.
Roll into 12 balls.
In skillet, heat 2 tbsp butter and 1 tbsp oil. Patties flatten with your palm to become a thickness of 1 cm, Roll them in flour and fry for 5 minutes on each side, then cover and cook for 7-10 minutes, turning once.
Serve cutlets on a bed of vegetables.
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