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Meat Meatballs with Artichoke and Potato

Ingredients for 4 people 600g ground pork. 50g bread crumbs. 150cc milk. 2 onions. 6 garlic cloves. 2 green peppers. 1 red pepper. parsley. 1 whole egg. 150cc dry white wine. 1 tablespoon vinegar (any kind except balsamic). 300cc chicken stock. flour for coating. 1 tablespoon flour. 4 artichokes. 4 potatoes. salt. freshly ground black pepper. olive oil. Preparation Put the ground pork in a bowl and mix it with the bread crumbs that you've softened in the milk, then add the egg. Season with salt and pepper, and knead everything together until the meat feels well bound and sticky. Let it rest for 4 or 5 hours in a covered bowl in the fridge. This step makes all the difference — the meat firms up and the flavors meld beautifully. Shape the mixture into meatballs, dust them lightly with flour...   and fry them in plenty of hot oil until they're golden and crispy on the outside. Once fried, set them on paper towels to soak up the extra oil... S...

Eggplant Rolls with Vegetables and Cheese




ingredients

for 4 people

  • 2 large eggplants.
  • 1 medium zucchini.
  • 1 red bell pepper.
  • 1 onion.
  • 1 clove of garlic.
  • 100gr. cream cheese (Philadelphia).
  • chopped parsley.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

preparation

Wash the eggplants and slice them lengthwise into 8 thin, whole slices from top to bottom.
Put them in a bowl covered with well-salted water so they release their bitter juice...
Cut the leftover eggplant scraps into very small cubes, salt them, and let them sit for a few minutes to draw out any bitterness.
Do the same with the other vegetables, cutting them into small cubes...
In a deep skillet with 80cc of oil, sauté the onion. After 4 minutes, add the bell pepper, then the zucchini. Season with salt and pepper.
Finally, squeeze out the eggplant well and add it along with the chopped parsley. Keep sautéing everything until it's all nicely softened and caramelized.
Take it off the heat and mix in the cream cheese. Stir well and set aside...
Drain the eggplant slices and pat them dry with paper towels.
Heat up a griddle with a few drops of oil and cook the eggplant slices on both sides until they're tender.
Divide the reserved vegetable mixture evenly among the 8 slices...
and roll them up onto themselves...
You can serve these warmed in the oven for a few minutes before bringing them to the table, or just at room temperature...

I hope you enjoy it!



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