PROCEDURE
Mix 200 g of chicken meat, 200 g of turkey meat, 80 g of cooked ham and 80 g of raw minced with 1 egg, 1 clove of minced garlic, 1 handful of breadcrumbs soaked in wine and squeezed, parsley minced, salt and pepper. Shape with the mixture of medium-sized and infarinale meatballs. Fry them with butter and oil in a large pan until they are golden. Drain on kitchen paper and remove fats. Rosola in a little butter and oil 1 chopped spring onion, add the meatballs, wet with 1/2 glass of balsamic vinegar, add 1 teaspoon of sugar and let it evaporate for a few minutes. Wet with 1 glass of boiling vegetable stock and lightly thicken the cooking sauce. Serve with salad or radicchio.
Shop Lusetti Florindo Organic Condiments with Balsamic Vinegar of Modena.