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Goodness of tradition - 400 grams of minced veal or beef - 500 gr of chopped tomatoes 2 eggs - 60 grams of Parmesan cheese grated cheese - 4 slices of bread - 100 ml of milk - 1 small onion - 1 bunch of parsley - salt - pepper taste - 3 tablespoons extra virgin olive oil soften the white bread in milk, private edges, or stale bread. Leave it in for about ten minutes. Squeeze the well and place in a container, where even add the ground meat. Mix with your hands all by adding the eggs, Parmesan cheese, finely chopped parsley, salt and pepper. The dough for your meatballs to the sauce should have a certain consistency without being too soft, otherwise the patties during cooking will open. A good test to see if the consistency is right consists in taking the dough in one hand and hold it for a few seconds in a vertical downward. If it falls slowly without flaking once it is ready, or even add some Parmesan or alternatively the breadcrumbs. But be careful not to add too much otherwise the meatballs become too harsh. With hands formed into balls of approximately 4 cm in diameter. If you want to use the meatballs to the sauce as a sauce for pasta, make them smaller. In a pan put a tablespoon of extra virgin olive oil, add the thinly sliced small onion, a little water to keep it from burning and a pinch of salt. Let it simmer until it becomes transparent, then add the chopped tomatoes, salt and pepper, and cook for a few minutes, then put us inside the meatballs and cover with the lid. Cook over low heat for about twenty minutes. If at the end of cooking the sauce would be too liquid, simmer for a few minutes without a lid, so that evaporating the liquid part face thicken the sauce. Serve the meatballs to the sauce, sprinkle with chopped parsley yet.
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Goodness an traidisiúin Na liathróidí feola i anlann le beagán cosúil leis an meatloaf san oigheann, an t-oideas clasaiceach a seanmháthair. A ullmhú a bhaineann le saol laethúil an teaghlaigh go leor hIodáile, agus go leor cúiseanna éagsúla. Is iad na comhábhair is gá: - 400 gram de laofheoil mhionaithe nó mairteola - 500 GR de trátaí mionghearrtha 2 uibheacha - 60 gram de cáis Parmesan cáis ghrátáilte - 4 slisní aráin - 100 ml bainne - 1 oinniún beag - 1 bunch peirsil salann - piobar blas - 3 spúnóg breise maighdean ola olóige laghdaíonn an t-arán bán i mbainne, imill príobháideacha, nó arán stale. Fág i ar feadh thart ar deich nóiméad. Squeeze an maith agus áit i gcoimeádán, i gcás ina a chur fiú an fheoil talamh. Measc le do lámha ar fad trí na huibheacha, Parmesan cáis, peirsil gearrtha go mion, salann agus piobar. Ba chóir an taos a dhéanamh ar do meatballs le anlann le comhsheasmhacht áirithe gan a bheith ró-bhog, ar shlí eile beidh an patties le linn cócaireachta a oscailt. Tástáil maith a fheiceáil má tá an chomhsheasmhacht ceart é atá ann cur an taos i lámh amháin agus é a shealbhú ar feadh cúpla soicind i síos ingearach. Má thiteann sé go mall gan scealpadh aon uair amháin go bhfuil sé réidh, nó fiú cuir roinnt Parmesan nó de rogha air na breadcrumbs. Ach a bheith cúramach gan a chur leis an iomarca ar shlí eile a bheith ar na liathróidí feola ró-harsh. Le lámha dínn liathróidí de thart ar 4 cm trastomhas. Más mian leat chun an liathróidí feola a úsáid chun an anlann mar anlann do pasta, dhéanamh níos lú iad. I uile a chur ar spúnóg bhoird de ola olóige breise mhaighdean, cuir an oinniún beag slisnithe go tanaí, beagán uisce a choinneáil ó dhó agus gráinnín salainn. Lig sé suanbhruith go dtí go mbeidh sé trédhearcach, ansin cuir na trátaí chopped, salann agus piobar, agus cócaireacht ar feadh cúpla nóiméad, ansin a chur chugainn taobh istigh den meatballs agus clúdaíonn siad leis an clúdach. Cook breis teas íseal ar feadh thart ar fiche nóiméad. Más rud é ag deireadh na cócaireachta an anlann a bheith ró-leachtach, suanbhruith ar feadh cúpla nóiméad gan lid, ionas go mbeidh evaporating an chuid aghaidh leacht thicken an sauce. Freastal ar na meatballs don anlann, sprinkle le peirsil chopped go fóill.