Archive for May 6th, 2009

I remember I promised something special, something that breaks the monotony of tradition. Well, not quite being able to disappoint the expectations, I began to see the best cookbooks and could not decide, then lighting ... KATIA ... The queen of diving in the fantasy! Amelie has started work and has churned out from the fabulous baked this dish, I leave her and her personal thoughts: "This dish struck me as reminiscent of lemon leaves some 'vine leaves of Middle Eastern cuisine ... while remaining in the classic recipe ingredients buy a new face, thanks to the Mediterranean delicate taste that leaves give it. "
Ingredients for 6 persons:
600 grams of minced meat (possibly mixed)
1 bunch of parsley
1 glass of milk
1 stale bread roll
2 eggs
70 g of Parmesan
Olive oil
Nutmeg
10-15 leaves of lemon
Salt
Pepper

Procedure:
Finely chop the parsley and set aside.
Put the bread to soak in the milk and let soften, wring well after a few minutes. Grate the Parmesan cheese and whisk the eggs. Pick up the ground meat in a bowl, add the grated Parmesan cheese, eggs, bread softened and chopped parsley. If you use the stale bread than you could pass it to the mixer after it is squeezed, so to be able to enrich the mixture. Season with a sprinkling of nutmeg, salt and pepper. Knead the mixture with a wooden spoon first and then with wet hands to mix well. Modeled polpette.Lavate the leaves of lemon, if you do not use our own organic lemons or let the leaves soak in water and a little baking soda to remove any residues of pesticides and preservatives that are usually sprayed on fruits and vegetables. Pat dry with absorbent paper and coat in oil. Then wrap the meatballs in the leaves and place in a oiled baking dish.
Preheat the oven to 200 degrees and bake for 15-20 minutes.