Strozzapreti and veal with olives by Emmanuelle Garelli

Louise-Adélaïde Boisnard 12:30 p.m., December 3, 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.

This week, discover the strozzapreti and veal with olives by Emmanuelle Garelli from the U Fragnou hostel.

Ingredients

250 g of Brocciu

100g cooked chard

salt 

pepper

garlic 

parsley 

1 teaspoon nepeta (or marjoram)

1 egg

200 g grated cheese (comté, beaufort etc.)

plain flour

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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.

Assemble everything, and serve.