Amt Accel 535c Driver

Petit pain de viande e verdurine

And after lots of sweets, just to be in line with the day-Mardi Gras-here is a tasty main dish! Oh yes, I also occasionally eat a little meat; P

PAIN DE VIANDE and pans of vegetables

For pains de viande
Ground mixed (pork and veal)
bread
milk
salt, pepper and rosemary
For the filling:
provolone and mortadella

Soak bread in milk when it is well soaked, wring it thoroughly and add it to the ground. Season with salt and pepper and mash some aghetti of rosemary. Work the mixture well, adding a few spoonfuls of milk previously used, should be soft, but firm. Divide the number of servings you want and flatten with your hands, put in half a slice of provolone and mortadella and close to giving the form of polpettoncino. Spennati with oil and roll them in breadcrumbs. Place on a baking sheet and at least cuorcerli half an hour at 180 ° / 200 °. Serve hot.

For vegetables

Dice the vegetables to taste, I made a mix of zucchini, carrots, green beans and potatoes.
Sauté garlic and olive oil in a pan, then brown the cubes of bacon and then add the vegetables. Arle cook covered, mix the vegetables often. Almost at the end of cooking, add herbs to taste (parsley, sage, thyme ...) salt and pepper. Serve hot.

For this dish I used the pan line of GREENLINE Ballarini.

Enjoy: D