Preview

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

Salted, Cheese, Vegetables and Fruits, Veal

Cheese veal meatballs served with a caramelized apples and nuts sauce

Note

For a less stronger taste replace the blue cheese by mascarpone cheese.

You can keep your plates warm in the Bertazzoni warming drawers while waiting for your guests.

Ingredients

Recipe for 12 Tapas

Meatballs

300 Gr

Ground veal

100 Gr

Gorgonzola cheese

1 Unit(s)

Shallot

1 Unit(s)

Egg

1 Pinch(es)

Nutmeg

Sauce

1 Unit(s)

Can of crushed plum tomatoes (28 oz)

1 Unit(s)

Red onion

1 Unit(s)

Red pepper

1 Tbsp

Olive oil

3 Clove(s)

Crushed garlic

1 Tbsp

Sugar

1.50 Tbsp

Red wine vinegar

1 Bunch

Basil

Parmesan TIle

4 Tbsp

Grated parmesan

Dressing

6 Sprig(s)

Chives

6 Tsp

Ricotta

1 Unit(s)

Lemon zests

Preparation time: 60 min

Preheat your Oven at 400 °F

Prep

Peel the onion, shallot and garlic.

Chop the garlic.

Remove the seeds from the pepper and dice in little cubes.

Cisel the shallot and red onion.

Dice the cheese.

Finely chop the chive.

Take a few leaves of basil and chop them.

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 on your Bertazzoni induction cook top.

Cook for 12 min in the Bertazzoni convection oven.
Tomato Sauce

In a hot pot with a dash of olive oil on your Bertazzoni induction cook top, brown the onions; lower the heat and add the red peppers.

After 1 minute,add sugar and garlic, and cook for 5 more minutes. Add the red wine vinegar, let reduce to dry and pour in your crushed tomatoes can.

Season with salt and pepper and let simmer for 10 minutes.

Remove from heat and add the basil. Using a electric hand blender, smooth the sauce out.
Parmesan tiles

Parmesan Tile

On a baking tray, put some round cookie cutters and fill the bottom with some gratted parmesan cheese. Remove the molds.

Bake in the Bertazzoni convection oven for 5 minutes. Once melted and lighty browned, remove form oven and let cool down aside.

Garnish

On a warm plate, put two meatballs and cover with tomato sauce. Add a spoon of ricotta cheese. Garnish with chives, lemon zest anda parmesan tile.