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

Every Saturday, the team at La table des bons vivants offers you seasonal recipes to make at home to enjoy with family or friends.

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.