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Polettos Recipes Mini meatballs with rosemary rolls

REZEPT: MEDITERRANE HACKBĂ„LLCHEN MIT TOMATENSAUCE - schnell und einfach selber machen! (April 2019).

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Star chef Cornelia Poletto shows and the appetizer recipe for mini-meatballs with rosemary rolls.

Mini-meatballs with rosemary rolls

Difficulty: easy

Preparation time: approx. 1 hour

Rest time: about 1 hour
Ingredients (for 12 pieces):

For the bread

  • 20 g of yeast
  • 300 g of flour
  • 200 ml of lukewarm water
  • salt
  • 2 tbsp fresh rosemary needles (chopped)

For the polpette (meatballs)

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  • 400 g of mixed minced meat
  • 1 teaspoon thyme leaves (chopped)
  • 30 g of grated Parmesan

    cheese

  • 1 egg yolk
  • 1 tbsp smooth parsley (finely chopped)
  • 1 shallot

    (finely diced)

  • 1 garlic clove (finely diced)
  • 20 g breadcrumbs
  • Fleur de Sel
  • black pepper (mill).

also

  • 6 slices of pancetta (Italian smoked bacon)
  • 3 tablespoons of olive oil
  • some leaves of iceberg lettuce
  • 4 medium-sized vine tomatoes (about 320 g)
  • small fresh sprigs of rosemary (on request).

preparation

  • Crumble the yeast for the rolls and stir with 4 tablespoons of flour and the water. Covered for about 10 minutes let go. Add remaining flour and 1 teaspoon salt, knead everything with the dough hooks of the hand mixer to a smooth, supple dough. Briefly knead rosemary. Cover in a warm place for about 45 minutes until the dough volume has doubled.
  • Preheat oven to 200 degrees (top and bottom heat). Knead yeast dough on well-floured work surface briefly. Use floured hands to form 12 balls. Put on a floured baking sheet. Mix some lukewarm water with 1/2 teaspoon of salt, brush rolls with it. Bake on the middle rack for about 15 minutes. Remove, allow to cool.
  • For the polpette (meatballs) knead all ingredients, season to taste. Roll 12 balls out of the mass with moistened hands, but then press them slightly to mini-meatballs.

  • Halve the pancetta slices transversely. Fry in 1 tablespoon of oil in a non-stick pan until crispy. Drain on kitchen paper. Fry the meatballs in the frying fat for about 10 minutes. Take out, put aside.
  • Wash the lettuce, dab it dry and roughly rip it apart. Dice the tomatoes, corer them. Briefly sweat tomatoes in remaining 2 tablespoons of oil, salt and pepper.

  • Halve rolls. Distribute tomato cubes and lettuce leaves on the lower halves, add 1 mini patty and 1 pancetta each. Arrange rosemary with 1 sprig if desired. Put bread roll tops on top.

Apiece:
about 260 kcal, 10 g protein, 14 g fat, 20 g carbohydrates

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