2 hours e 15 minutes
A spicy tasty main course that pairs elegantly with the full-bodied taste of Cabernet Sauvignon. Its notes of pepper and bay leaf enhance the flavours of this dish.
Ingredients for 4-6
500 g minced veal
500 g minced beef
250 g sliced bread without crusts
100 g grated grana cheese
50 g butter
30 g curry powder
3 capsicum peppers
parsley – sugar
extra-virgin olive oil
apple cider vinegar – salt – pepper
Blitz the bread with the leaves from a bunch of parsley, the butter, salt and pepper, to give a creamy consistency.
Spread this mixture between two sheets of parchment, pressing hard to give a thin layer, then put into the freezer for 2 hours. Cut out small circles from the solid mixture, a couple of centimetres in diameter.
Mix the veal with the beef, add an egg, the grated cheese, a bunch of finely chopped parsley, the curry powder, salt and pepper. When well mixed, use to make small balls.
Dip each meatball first in beaten egg, then in the breadcrumbs and fry in oil in a frying pan for about 4-5 minutes, turning them to ensure they cook evenly. Take out and dry on kitchen paper.
Lay the whole peppers on a parchment-lined baking sheet and cook at 220°C for 15 minutes. Cool, then peel, open, remove the seeds and cut into strips.
Dissolve 30 g of sugar in 20 ml of water in a small pan, stirring until it starts to colour, then add 1 spoon of apple cider vinegar, stir and plunge in the peppers, taste for salt, leave for a couple of minutes to allow the flavour to develop and take off the heat.
Slide the meatballs onto skewers, with a disc between each one and bake at 200°C for 5 minutes.
Serve the meatball skewers with the peppers.