Buon appetito!
Vegetable balls
Ingredients
4 persons
- 690 Gram ELVEA Rustic Passata
- 2 body salad
- 4 eggs
- 270 Gram breadcrumbs
- 4 tablespoons olive oil
- 2 shallots
- 1 red pepper
- 2 orange peppers
- Herbs de Provence
- pepper
- salt
- cayenne pepper
Preparation
-
1
Remove the outer leaves of the lettuce and cut the rest into large pieces.
-
2
Cook them for 4 minutes in 3 dl boiling water and drain.
-
3
Mix them almost smooth and mix them with the eggs, 250g breadcrumbs, pepper and salt, and cayenne pepper.
-
4
Roll the meatballs, coat them in the remaining breadcrumbs, and fry them in oil until golden brown.
-
5
Peel the shallots, deseed the chili pepper, and finely chop them.
-
6
Remove the seeds from the bell peppers and cut them into pieces.
-
7
Pour the shallots, chili pepper, bell peppers, and passata into the pan with the meatballs and simmer over low heat for 15 minutes.
-
8
Season with the Herbes de Provence.
