Drive away with green broad beans and ricotta
second courses from Italy
translated by Italian with
An original idea for aperitif time. Some fresh lamb balls with mint leaves and sour cream. If you do not like lamb meat, you can substitute it with veal mince.
Chopped parsley, mint with garlic and anchovies and in a bowl mix them with the meat, together with a lightly beaten egg, breadcrumbs, salt and pepper.
Form the balls, flour them and cook for a few minutes in a pan with a little oil, turning them on all sides, so as to seal them.
Meanwhile, prepare the sour cream by mixing the Greek yogurt with the juice of half a lemon and a pinch of chives.
Add some ladle of broth to the meatballs and continue cooking for about 15 minutes. At 5 minutes from the end add the sour cream.