Male Brazilian Madison Wi

POLPETTIFLETTE

 

Le polpette . La sfida di questo mese non mi dà problemi: le so fare, piacciono a tutti e di solito mi vengono anche abbastanza bene. Ok, ci siamo. Anzi, no... Il problema dell 'Mt Challenge è che non basta saper fare la ricetta proposta. Il problema, e anche il bello, è che quella ricetta è solo il punto di partenza per lo sfogo della propria creatività e follia : avete visto la prima in gara? Fabiana ha cotto la polpetta nell'uovo! I
meatballs until now I had only prepared drowned in red sauce, spaghetti sauce for a ciotolone Lilly and the Tramp. But I've already talked about .... and now?



As lighting I've come up with an interpretation that seemed ideal for a blog whose name is Tourist Menu.
This time will prepare a version of a meatball recipe linked to an enchanting place of ' Haute Savoie: Annecy , Little Venice overlooking the lake. A mountain lake water is so crystal clear sound from the sea and a town full of colorful buildings, canals lined with flowers and a lot of typical restaurants that offer you their Tartiflette the tourist menu, a dish invented to promote the local cheese. Potatoes, onions, sausage, cream and reblochon enclosed in a steaming crock, a dish not much light but really good.

I had already come up with this delicious dish for dinner, MT Challenge here today for the

POLPETTIFLETTE

or how you transform the Swedish meatballs in a plate of Haute-Savoie, bringing to the table the whole family

For the meatballs

400 grams of chopped beef

3 or 4 sausages in a sausage egg

two or three slices of bread (this time I've used my bread to cereals)

Parmesan

150 to 200 g of semi-hard mountain cheese, asiago or a toma, such as salt

about a kilo of potatoes

form at least half of reblochon

onion (I have not used this time, children do not love it ...)

salted butter

Provencal herbs

Peel the potatoes, cut into pieces, put them in a pot of lightly salted water, bring to a boil and cook for about ten minutes. Soak the bread slices in water.

Prepare the dough for making the meatballs in a bowl the ground beef and sausage casings of private, mixed, then add the egg, squeezed the slices of bread, Parmesan and a pinch of salt.

cut the mountain cheese into small cubes, take a spoonful of the mixture and wrap around the cube of cheese. Crumpled the whole thing and, if desired, sprinkle the bread crumbs in meatballs.

Preheat the oven to 220 degrees, prepare the ramekins with a little anointing 'oil. Settle potatoes and meatballs. Add the chopped reblochon distribution so that it covers the gaps between potatoes and meatballs.

I did not put the cream, the dish seemed already rich in its ... Distribute many flakes of salted butter and sprinkle with a little 'herbs of Provence.

Bake for half an hour, or until you see the potatoes brown slightly.

The whole family has enjoyed and the beauty of these preparations is usually advanced at least one dish which comes in handy on Friday evening when, at the weekend, the desire to cook and is reduced to a minimum ...