Medallions of minced meat
Instructions
Put the meat in a bowl, mix in the chopped ham, sausage, parsley, garlic and chopped, parmesan, a pinch of nutmeg, salt, pepper and egg (apart from some whites who will join only if the compound will be too hard).
Knead with your hands to mix the ingredients well.
Taste and add salt a little.
Divide the mixture into four or eight servings depending on whether you prefer to have big or small medallions and mash with the Palm of your hands by giving them a round shape the smoothest possible.
Fire place a pan with butter and a spoonful of oil, add the Rosemary, leave a little heat, then lay the medallions, next to each other.
Let one side forming the crust, then soak off the bottom with a fork and gently rigirateli.
Mash lightly with a fork, to let out the meat and sauce can cook as well as inside.
When they are coloured, remove Sage or rosemary and spray them with wine.
Let the wine evaporate slowly.
Serve medallions surrounded with carrots boil in water, drain half-cooked and finish cooking in butter.
Ingredients and dosing for 4 persons
- 300 g of minced beef
- 100 g of ham
- 50 g of sausage
- 3 tablespoons of grated parmesan cheese
- 1 tablespoon of chopped parsley
- 1/2 clove of garlic
- 1 sprig of rosemary
- 1 egg
- 1 walnut butter
- Nutmeg
- 1/2 cup of white wine
- Olive oil
- Salt
- Pepper