Veal polpette with gorgonzola, tomato and basil sauce, ricotta, lemon zest |

Preparation time: 60 min

Preheat your Oven at 400 °F

• Set up

  Chisel the shallot, onion and garlic.

  Empty and cut in small cubes the red pepper. Cut the blue cheese in small dices.

  Pick the basil leaves and gently chisel, zest the lemon.

   

   

• Meatballs

  In a bowl mix all the ingredients.

  Mix well and make meatballs of about 30g each.

  Brown them in a pan with a dash of olive oil.

  Cook for 12 min in the oven.

• Tomato Sauce

  In a hot pan or cooking pot, cook and color the red onions in some oil. Turn down the heat then add the red peppers.

  After 1 minute, add the sugar and garlic, cook for another 5 minutes. Add the red vinegar, let reduce almost completely, then add the tomatoes.

  Add salt and pepper, then simmer for 10 minutes.

  Stop the cooking process and add the basil.

  Pass everything in a blender for a smoot finish.

• Parmesan tuile and dressing

  Parmesan tuile

  On a baking sheet, make grated parmesan circles. Cook for 5 minutes then let rest.

  Dressing

  Put your meatballs in a bowl, pour over your tomato sauce generously. Add a spoonful of ricotta on top. Deposit your parmesan tuile, your chiseled chives and lemon zests.