4 slices bread, torn into small pieces
1/2 C. water
2 eggs
1lb ground meat, beef or pork
1.4 C. grated parmesan or romano cheese
2 TB. chopped fresh parsley
1 tsp. salt
1/4 tsp. oregano
dash pepper
tomato sauce of your choice for stewing (3-4 C. worth)
Soak bread in the water for 2-3 minutes. In a separate bowl, blend together (traditionally using the Italian Knead) the eggs, ground meat, cheese, parsley, and spices. Then mix in the bread. Form into balls, then brown in oil in a deep skillet over medium-high heat, then allow to stew for 15-30 minutes in the tomato sauce over medium-low heat.
1/2 C. water
2 eggs
1lb ground meat, beef or pork
1.4 C. grated parmesan or romano cheese
2 TB. chopped fresh parsley
1 tsp. salt
1/4 tsp. oregano
dash pepper
tomato sauce of your choice for stewing (3-4 C. worth)
Soak bread in the water for 2-3 minutes. In a separate bowl, blend together (traditionally using the Italian Knead) the eggs, ground meat, cheese, parsley, and spices. Then mix in the bread. Form into balls, then brown in oil in a deep skillet over medium-high heat, then allow to stew for 15-30 minutes in the tomato sauce over medium-low heat.
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