Citrus dumplings
Instructions
Put soaked the raisins in a small bowl filled with lukewarm water, coarsely chopped pine nuts and remove the skin from sgranandola sausage with a fork.
Soon after, in a pan, FRY for a few minutes the veal with olive oil, then add the sausage and continue cooking for 5-6 minutes, stirring frequently.
Next, place the browned and drained meat in a bowl and add the eggs, 1 tablespoon bread crumbs, pine nuts, raisins, drained and dried and the rind of 1 orange only.
Mix well all the ingredients until mixture is homogenous and, with the Palm of the hands formed balls that will roll over in the breadcrumbs.
Finally, arrange in a greased baking olive oil and continue cooking for about 15 minutes, turning occasionally.
Meanwhile, squeeze the oranges and heat the juice in a saucepan, add the butter, stirring, and let thicken for a few minutes.
Serve the meatballs lightly sprayed with hot sauce.
Ingredients and dosing for 4 persons
- 300 g of calf pulp
- 300 g of fresh sausage
- Olive oil extra virgin
- 2 eggs
- Breadcrumbs
- 2 oranges
- 3 tablespoons of sultanas
- 3 tablespoons of pine nuts
- 40 g of butter
- Salt
- Pepper