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Meatballs with Balsamic Sauce

450g/1lb. twice-minced chicken (or lamb)
225g/8oz. luganega (or similar Italian sausage)
85g/3oz. Italian country bread
1 egg, beaten
15g/ 1/2 oz. flat leaf parsley, chopped
1/2 teaspoon ground nutmeg
1 tsp. seasalt flakes
50g/2oz. parmesan, finely grated
Fresh ground black pepper
1 lemon, washed, dried
6 tbl. virgin olive oil for frying
6 tbl. Italian red wine
2 tbl. Stancato’s balsamic vinaigrette dressing
Serves 4

  1. Put the minced meat into a bowl. Discard the casing of the sausage. Add the meat to the bowl. Dip the bread into water until it is soft. Squeeze it dry. Crumble it into the meats.
  2. Add the egg, parsley, spice, salt, cheese and pepper. Knead to a dense paste using wet hands. Divide the mix into 20 equal portions. Pinch and squeeze the meat mixture and shape into ovals.
  3. Remove the peel of the lemon segment onto each meatball. Heat half the oil. Sauté'8e half of the meatballs for 3-4 minutes each side, or until golden, firm and aromatic.
  4. Keep hot. Add the remaining oil and cook the remaining meatballs. Squeeze the juice of lemon into the pan. Boil down with wine and balsamic vinaigrette until sticky. Pour this sauce over the meatballs and serve.