Friulian ragout

Ingredients for 4 servings:

• 500 g minced beef
• 1 onion(s), red, finely diced
• 1 tbsp lavender flowers, fresh
• 2 tbsp grappa
• 2 slices toast bread, crust removed, crumbled
• Salt
• Black pepper, crushed
• 6 tomatoes, dried, finely diced
• ¼ bunch basil, fine strips
• 1 egg(s)
• 40 g olive oil
• 100 ml cream
• 200 g natural yogurt
• 300 g mushrooms, cleaned, finely sliced
• 3 bell peppers, red, yellow, green, cleaned, diced
• 1 tbsp chanterelles, dried
• 200 ml meat broth, very strong

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Lavender balls in mushroom and paprika sauce

Drizzle the toast with grappa. Pluck the lavender blossoms from their stems. Knead the minced meat, toast, blossoms, salt, pepper, egg, onions, tomatoes, and basil into a smooth stuffing and form the mixture into walnut-sized balls. Fry all over in olive oil. Soak the chanterelles in the meat broth for 30 minutes. Bring the broth to a boil, add the mushrooms and bell peppers, and cook until al dente. Add the cream and yogurt, mix well, and simmer gently. If desired, you can thicken the broth. Season with salt and pepper. Heat the meatballs briefly in the sauce. Serve with the pasta.