Sunday, June 3, 2012

WORLD WITHOUT BORDERS



SHE IS A BEAUTY FROM MAURITIUS
 HIS ORIGIN IS FROM GREECE.
THEY MET IN MELBOURNE - AUSTRALIA - WHERE THEY WERE STUDYING.
THEY LIVE NOW IN LONDON, U.K.
IF THEY ARE ASKED "WHERE ARE YOU FROM?", WHAT WOULD THEY ANSWER?
THEY CELEBRATE "INTERNATIONALITY" THROUGH THEIR LOVE.
THEIR TRAVEL WAS A SECOND HONEY MOON, THE JOURNEY OF THEIR "GLOBALIZED" LIFE HAS JUST STARTED...

MEAT BALLS SEEM TO BE THEIR FAVOURITE DISH. I CAN SEE WHY: THEY ARE AN "INTERNATIONAL DISH", FOUND ALMOST IN EVERY COUNTRY....
BUT THE ITALIAN ONES ARE CERTAINLY THE "BEST".. ESPECIALLY IF PAIRED WITH AN EXTRAORDINARY WINE AS WE DID!

THANK YOU ANGY & "DIMITRI"!

POLPETTE AL POMODORO
MEAT BALLS WITH TOMATO SAUCE

Ingredients for 4:
For the meat balls:
400 gr ground beef (optionally mixed beef and pork)
30 gr grated Grana or Parmigiano Reggiano
2 eggs
1 tea spoon freshly minced parlsey
1 garlic clove, pressed
salt and pepper

for the sauce:
500 gr canned tomatoes
1 small carrot
1 small white celery rib
1 small onion
50 gr extra virgin olive oil
salt

Mix all the ingredients for the meat balls in a bowl.
Make 16 balls, compacting them well by hand. Keep aside.


Chop finely the vegetables for the sauce and sauté them slowly on low heat with the olive oil in a large skillet.
Pass the canned tomatoes through the passaverdura. Add them to the pan.
Salt.
Cook 5 minutes at medium heat.
Add the meat balls. Cover with a lid. Lower the heat.
Cook 15 – 20 minutes stirring occasionally.

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