Re: Блюда из фарша
Очень хороший рецепт. Я пробовала делать these meatballs (а вот соус взяла другой...)
И вместо veal взяла ground beef, но всё равно получилось вкусно.
Я думаю, что fresh oregano здесь играет немаловажную роль.
VEAL MEATBALLS At the Meatball Shop, makes 24
Ingredients:
3 tbsp olive oil, divided
1 large onion, finely diced
2 tsp salt
2 lb ground veal
3 large eggs
2/3 c bread crumbs
1/4 c grated Parmesan cheese
1 carrot, finely diced
1 celery stalk, finely diced
1/4 c chopped fresh parsley
1 tbsp chopped fresh oregano
1/2 tsp freshly ground black pepper
Directions:
1. Preheat oven to 450°F. Coat a 9x13-inch baking dish with 2 tbsp olive oil. Set aside.
2. Cook onion in remaining oil and salt. Once translucent, allow to cool.
3. Combine onion with rest of ingredients in a large mixing bowl and incorporate by hand.
4. Roll into golf-ball-size pieces and place in baking dish in even rows.
5. Roast for 20 minutes until firm. Let cool 5 minutes before serving.
CLASSIC TOMATO SAUCE
Makes 7 cups
Ingredients:
1/4 c olive oil
1 onion, finely diced
1 bay leaf
1 tsp chopped fresh oregano or 1 tsp dried
2 garlic cloves, roughly chopped
2 tsp salt or to taste
2 tbsp tomato paste
Two 26-oz boxes Pomì Chopped Tomatoes or two 28-oz cans whole plum tomatoes, chopped with their liquid
Directions:
1. Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
2. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.
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Originally Posted by ATILLA
