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Image 0 - Veal meatballs with thyme and mushroom sauce - The recipe
Image 1 - Veal meatballs with thyme and mushroom sauce - The recipe
Image 2 - Veal meatballs with thyme and mushroom sauce - The recipe
Image 3 - Veal meatballs with thyme and mushroom sauce - The recipe
Image 4 - Veal meatballs with thyme and mushroom sauce - The recipe

Veal meatballs with thyme and mushroom sauce - The recipe

Preparation:

  • Peel and coarsely chop carrots, onions and celeriac;
  • Soak the porcini mushrooms in cold water;
  • Soak bread in milk;
  • Peel the thyme and chop it;
  • Mince the meat, carrots, onions, celery and bread with a meat grinder;
  • Add eggs and thyme to the mixture and season (salt, pepper);
  • Make meatballs of 80 gr.;
  • Dust the meatballs with flour and sauté them in oil;
  • Deglass with white wine and pass the reduction (keep the reduction aside);
  • Bake the meatballs in hot air oven for 20-30 minutes, at 180°C.

For the sauce:

  • Lightly chop the porcini mushrooms and stew them;
  • Add reduction and demi-glace;
  • Refine with cream.

 

Typical recipe of Ticino tradition revisited by SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).

Features

  • TYPICAL PRODUCTS Specialties