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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...

Stuffed Potatoes with Vegetables


ingredients

for 4 potatoes
  • 4 medium potatoes
  • 1/2 leek
  • about 200g pumpkin
  • 1 red bell pepper
  • 1 zucchini
  • salt
  • plenty of black pepper
  • extra virgin olive oil
  • grated Parmesan cheese

preparation

- Wash the potatoes and boil them with their skins on for 30 minutes. Check they're cooked through, then remove from heat.
- Let them cool right there in the cooking water.
- Once they're cool (and since we're not using new potatoes here), peel them, cut in half lengthwise, and carefully scoop out the centers without breaking the skins. Set aside.
- Meanwhile, dice the pumpkin into small cubes.
- Slice the leek into rounds.
- Chop the pepper into small dice.
- Heat a generous glug of oil in a pan and start sautéing everything...
- After two or three minutes, add the zucchini, also diced...
- Toss it all together in the pan, season with salt and pepper, and keep sautéing for a few more minutes...
- Fill each potato half with the vegetable mixture...
- Sprinkle the grated cheese over top...
- Before serving, run them under the broiler until the cheese is golden and bubbling.
- These go beautifully with a simple lettuce salad on the side...


Enjoy!




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