multicolored tagliatelle with fresh sauce
single courses from Italy - Lombardia
Beef patties on a bed of velvety black chickpeas and bay leaves
Beef patties on a bed of velvety black chickpeas and bay leaves
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This dish is an experiment. I have transformed and revisited the use of velvety. No longer as a first course but as a sauce to enrich and make meatballs tastier, which tend to remain drier.
preparation
step 1
In a bowl prepare the minced meat with egg, breadcrumbs, salt and bay leaves cut into thin pieces. Mix and mix all the ingredients. Warning: choose the consistency of the meatballs by adding bread crumbs or oil according to taste.
step 2
Prepare the balls for your meatballs as usual. Then pass in a veil of white flour so you can create a kind of crisp film while cooking in the pan.
step 3
Meanwhile, in the oven put to dry the potatoes that you have cut like Stick and to which you have added a leaf or two of laurel. They must cook for about 30/35 minutes at around 200 degrees Celsius.
step 4
In the flat pan with a little oil, cook the meatballs for a few minutes being very careful not to break them up.
step 5
Heat the cream and prepare the dish for the presentation. Spread a few millimeters of velvety in the dish and gently place the meatballs. Then add the potato sticks.