Are you hungry, feel like a nibble or gorging yourself?
You don't know what you want either? Then welcome to my blog.
I'm Luca, and maybe I can give you some ideas, advice, technical notion or just make you want to eat something good.
I am 35 years old and I am a food junky. I grew up between Tuscany, Liguria, Sardinia, Germany, England and now I live in Spain.
I'm a chef with a passion for his profession and vocation. I've been through many very different kitchens and worked with various chefs. Some of them more known, some of them better and some of them you are better off not knowing ............ instead, explore new flavors, combine tastes, listen to your palate, close your eyes, breathe the food …..
and cook with love!
Luca Dessole Sunday, November 18, 2012
Meatball with lemon zest, artichokes, almonds and white wine
Ingredients
300 gr. ground beef
150 gr. ground pork
4 artichokes
3 cloves of garlic
1 onion
1 leek
1 shallot
1 egg
1 or 2 handfuls of bread crumbs
1 handful of toasted almonds
1 handful of parsley
1/2 tablespoon mustard
zest of 1/2 lemon
1 generous glass of white wine
1 tablespoon butter
a couple of handfuls of flour
olive oil
salt and pepper
water
Introduction
A fine version of meatballs, still rustic but no tomatoes! Scented with lemon zest which gives balance and in my opinion, goes very well with the artichokes ( now in full season ). The white wine sauce is mixed with the toasted almonds. A spanish technique called "majada".
Season the meat in a bowl with the chopped shallots, mustard, lemon zest, breadcrumbs, egg, pepper and do not forget the salt!. Shape into golf size balls and put them in the flour. In a pan heat 5 tablespoons of olive oil, one spoon of butter, two cloves of garlic and fry the meatballs ( once removed the excess flour ). When brown color, place them in a dish aside and put in the same pot the onion and leeks chopped. Once sauted, put the meatballs back in the pan and add a glass of wine and enough water (or stock) to cover them up. At this point you can add the artichokes, cleaned and cut into quarters. You can add them at the beginning if you want. I added them after the stock as I clean them for convenience.
Let it cook on low heat for 30-40 minutes with a sprig of rosemary. 10 minutes before turning them off, blend the toasted almonds with the parsley, one clove of garlic and a glass of water or the stock of the meatballs and put it back in the pot. This process is called “majada”. It helps to thicken the sauce and to enhance the flavor. Always to be aded at the end.
Any potato as side dish will be fine for this course. But with a nice loaf of rustic bread to deep into the sauce, and I’m in peace!
- difficoltà: facile
- tempi di preparazione: 50 min.
- ingredienti per 2
300 gr. di manzo macinato
150 gr. di suino macinato
4 carciofi
3 spicchi d’aglio
1 cipolla
1 porro
1 scalogno
1 uovo
1 o 2 pugni di pane grattugiato
1 pugno di mandorle tostate
1 pugnetto di prezzemolo
1/2 cucchiaio di senape
la scorza di 1/2 limone
1 bicchiere generoso di vino bianco
1 cucchiaio di burro
un paio di manciate di farina
oli e.v. quanto basti
sale e pepe
acqua
Comments (7)
Mamma mia questa delizia la devo assolutamente provare
sono appassionato di polpette e questa variazione sembra gustosissima!!
Spaccano !!! un’ alternativa a quelle classiche al sugo che comunque adoro
Luca questo tuo blog mi piace molto, cercherò di seguirlo… Complimenti, ci sono degli ottimi piatti!! Mmmmhhh, che fame!!!!
Mi fà piacere chiara. Qualsiasi dubbio o consiglio chiama!
Ciao Luca ho provate a fare queste buone polpette!
Forse ho esagerato col prezzemolo, però lo stesso sono venute buonissime!!
Forza Fernando!! Fino alla fine!!!
Mi fa piacere! al prossimo giro ci prepariamo qualcosa nella nuova cucina del Colo così la inauguro!
Abbinamento davvero interessante.
Io che adoro le polpette dovrò assolutamente provarle!