Contents
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Ingredients
- 2 Shallots, peeled, diced
- 500 g Ground beef
- 2 tbsp Ricotta
- 1 Egg
- 4 tbsp Breadcrumbs
- 2 tbsp Extra virgin olive oil
- 200 ml Milk
- 150 g Cream
- 1 Organic lemon
- 1 Bay leaf
- 1 tbsp Food starch
- 1 pinch Sugar
- 2 tbsp Capers
- 4 stems Parsely
- Salt and freshly ground black pepper
Instructions
- Mix the minced meat, shallots, ricotta, egg, breadcrumbs, salt and pepper and shape into small dumplings.
- Heat the oil in a pan and fry the dumplings in it for about 10 minutes, turning over a medium heat. Remove and set aside.
- Deglaze the stock with milk and cream. Wash the lemon, dry it and grate the peel finely. Halve the lemon and squeeze it. Add the laurel and lemon juice and bring to the boil. Mix the starch with water. Stir in the starch mixture and bring to the boil. Season with salt, sugar and pepper.
- Add the dumplings, capers and half of the lemon zest to the sauce and heat. Wash the parsley, shake dry, pluck the leaves and cut into strips. Place the dumplings in a bowl, garnish with lemon zest, parsley and capers and, for example, with Serve the ciabatta.
Nutrition
Serving: 100gCalories: 222kcalCarbohydrates: 13gProtein: 12.4gFat: 13.4g