INGREDIENTS
- Meatballs:
- – Mortadella 200 g.
- – Lean minced meat 1 kilo.
- – Grated cheese 100 g.
- – Garlic 2 cloves.
- – Parsley 2 tbsp.
- – Onion 1.
- – Pan 1.
- – Milk 50 cc.
- – Egg 1.
- Salsa:
- – Onion 2.
- – Thyme.
- – Olive oil.
- – White wine 1/3 cup.
- – Crushed tomato 500 cc.
- – Sizzling vegetable c/n.
- – Sal.
- – Pepper.
- – Floor chili.
- Mashed potatoes and cauliflower:
- – Desk 1 kilo.
- – Coliflor 1 kg.
- – Garlic 6 cloves.
- – Butter 1 tbsp.
- – Nutmeg.
- – Milk 50 cc.
1.Chop the mortadella slices and blend, in a bowl, together with the minced meat, the grated cheese and garlic, the chopped parsley, the chopped uncooked onion, the bread soaked in milk and the egg.
2.Knead till the meat sticks collectively when held within the air.
3.Make 2 cm diameter balls and brown in a pot with olive.
4.For the sauce, add the chopped onion to the pot and the grated garlic plus the thyme. Deglaze with white wine and when the alcohol evaporates, add the crushed tomato and broth. Season and cut back, coated, for half-hour.
5.Boil the cauliflower with just a few cloves of garlic in salted water and course of with just a little milk till utterly diluted.
6.For the puree, boil the potatoes in water and salt. Mash along with the blended cauliflower and garlic, milk, butter, salt, pepper and nutmeg.
