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One of the leading non-snobbish wine and food blogs in Sweden. Love wine from around the world and crazy about cooking Italian food.

Polpette al Limone e Pesto, Prosciutto al Forno (48-49/2000)

The Silver Spoon ProjectPosted by Per-Olof Diderot Sun, May 15, 2011 10:46:02
Pesto and lemon meatballs
Start mixing the minced meat with pesto, lemon juice, pepper and breadcrumps. Boil water in a sauce pan and add the meatballs. As they slowly begin to float to the surface pick them up directly. Finally fry them in an pan and you will get a perfect surface as result, while the meatballs retains its juiciness. Delicious to use pesto in meatballs, and there are some new exiting pesto options out there to test. All in family agree... best meatballs so far.
Prosciutto al Forno
Place the organic ham in a casserole with butter and add some good white wine. When the temperature is 77 degrees inside the ham, it is time to take it out and serve hot together with mashed potatoes.

Hope you have a great sunny Sunday!


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