recipe comes from Carmelita
Caruana. Carmelita is just passionate about
food, about the scents and flavours of food, about
the pleasures of cooking and of eating in convivial
company, about the use of the best possible ingredients
in order to maximise those pleasures.
believes everyone can learn to cook. She also
believes that to cook well you need first to be
greedy, and then you need a little patience and
a lot of passion!
started Cook Italy which organises cooking holidays
in Italy in 1999 and though relatively new to
the field, she is already having great success,
travelling internationally to give talks and to
run cooking classes. She appeared as guest chef
on BBC 2 's Saturday Kitchen last year, cooking
a Sicilian menu, and plans to be running occasional
evening cookery classes in London. Her cook book
is on the way!
1 tbsp raisins
1 tbsp pine nuts
1 tbsp walnuts
2 large sprigs of Italian flat leaf parsley,
meat sauce <click
the raisins in a little hot water if they are
the parsley leaves from the stalks and chop
the walnut kernels into smaller pieces.
the potatoes, then boil, peel and put through
the potato ricer
two plates, one containing breadcrumbs the other
beat two of the eggs with a little salt in one
bowl and the remaining two in another.
fry the veal escalopes in the butter with a
little olive oil then using 2 heavy knives chop
finely together with the pancetta
a large bowl, mix together the unsalted beaten
eggs, the potatoes, meat, pine nuts, raisins,
walnut kernels and the parsley. Season with
salt and pepper.
Knead the mixture by hand to make sure everything
is well amalgamated, and then form small meatballs,
between the size of a walnut and a small egg
each meatball in flour first, then breadcrumbs,
then the salted beaten egg.
place in the fridge for an hour to adhere better,
then fry in very hot olive oil
place them in a pan containing warm Tuscan meat
sauce and leave to absorb the favours
very briefly, ideally in a bain marie, just