Veal Liver MeatBalls with spicy tomato Recipe
- 200g chopped sirloin
- 75g clean and chopped veil liver
- 25g bread crumb moistened
- 40g chopped and boiled various vegetables
- 1 raw egg
- 1 cooked egg white
- 250g Natural Tomato
- 40ml rice wine
- 2 scallions
- 2 cayenne
Peel and remove the seeds from the tomatoes, place them into boiling water alongside the chopped scallions, two garlic tooth, the two Cayennes and a pinch of olive oil.
We let it poach until dries, and then we add the rice wine, until the alcohol evaporates and we crush all.
The previous step, is quite important in the whole process, because with no water, we can give the mixture a creamy texture, silky in the mouth.
Salt to taste and put aside.
Mix the rest of the ingredients in a bowl, knead, salt and pepper.
Give the meatballs their traditional shape and fry, dry them well and put aside.
In a plate, we will place the creamy tomato paste, on top the meatballs and we decorate with some herbs and even with some sliced cayenne.