Strozzapreti and veal with olives by Emmanuelle Garelli at the head of the U Fragnu inn in Venzolasca.

Europe 1 1:01 p.m., December 03, 2022

Preparation of Strozzapreti

• 250 g of Brocciu

• 100g cooked chard

• salt 

• pepper

• garlic 

•  parsley 

• 1 tsp nepeta (or marjoram)

• 1 egg

• 200 g grated cheese (comté, beaufort etc.)

• Plain flour

Preparation of the chard

• Keep the chard green

• Boil salted water, add the chard

• Let them cook until they are tender.

• Drain them.

• Reserve them.

Preparing the device

• Crush the brocciu well

• Add the egg, the grated cheese that has been chopped beforehand, the cooked chard, salt, pepper, garlic/parsley, nepita.

• In a saucepan, boil salted water.

• Form the balls with your hands and roll them in the flour.

• When the water is simmering, gently dip the meatballs.

• Once the dumplings rise to the surface, wait 3-4 minutes.

• Carefully remove the dumplings using a slotted spoon. 

• Place them in a casserole dish.

• Preheat the oven to 200°C.

• Arrange them in a casserole dish.

•  Coat them with a base of sauce and cover your meatballs with grated cheese.

• Leave to brown in an oven at 180°C. 

Preparation of veal with olives

• 3 pieces of veal per person

• 100 gr of green olives (previously rinsed and left in clear water)

• 1 onion

• 2 cases of tomato puree

• 1 glass of rosé wine or red wine

• A few bay leaves

• Rosemary

• Oil

• Sear the meat and set aside.

• Sauté the onion in the oil.

• Add a spoonful of tomato puree then a glass of wine.

• Let cook for 5 minutes.

• Add the previously cooked meat. 

• Level the water. 

• Add rosemary and bay leaf.

• And finish by adding the green olives.

• Heat over high heat for 5 minutes.

• Simmer over low heat for 2½ hours.