multicolored tagliatelle with fresh sauce
17 recipes
Turnipies and lemon olives
ingredients
servings
5
Iodized salt
to taste
Extra virgin olive oil
2 spoons
Lemons
1 unit
Cailletier olives
25 unit
Parsley
3 sprigs
Grated Parmesan cheese
20 grams
Eggs
1 unit
Stale bread
50 grams
Ground turkey meat
400 grams
second courses from Italy
Turnipies and lemon olives
Turnipies and lemon olives
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
With the fresh lemon flavor and lightness of the turkey, they are both warm and warm.
preparation
step 1
First of all I put the dried bread down for ten minutes in the water, then I squeezed it very well with my hands.
step 2
I washed and chopped the parsley leaves with crescent and combined all the ingredients in a bowl, except the olives and the lemon.
step 3
I mixed well the ingredients and made the meatballs in the center of each one of an olive, then I passed them into the flour.
step 4
I drank them on a medium fire in a frying pan with two tablespoons of extra virgin olive oil, turning them gently, at first, with great delicacy, to avoid breaking them.
step 5
After a few minutes, when they began to color and to be compact, I also added the zest and lemon juice. I cooked them for another five minutes until the juice evaporated.
step 6
Before turning them off, I checked that they were well cooked in, opening one.
