San Daniele Meatballs with Marsala Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 slice (s) toast bread
- 80 ml milk
- 1 tablespoon shallot (s), diced
- 1 teaspoon garlic
- 2 tablespoon parsley, smooth
- 1 tablespoon pine nuts
- 8 slices ham (San Daniele ham / or Parma)
- 8 leaves sage
- salt
- 0.5 teaspoon ½ chili powder
- 400 g minced beef
- 20 g butter
- Clarified butter
- 150 ml Marsala
- 50 ml cream
Print Recipe
Pin Recipe Instructions
- Cut the toast into small cubes and roast in the pan without fat. Then take it out of the pan and let it steep in the milk.
- Roast the pine nuts very briefly without fat and take them out of the pan. Fry the shallots and garlic with the parsley in the butter until translucent.
- Combine toast, ground beef, shallots, garlic, parsley, egg and pine nuts and stir. Season to taste with salt and chilli. Shape the mince into small balls by hand, place on the ham slices and cover with one or two sage leaves. Then wrap in the ham and flatten it.
- Then fry in clarified butter, which is not too hot, turning constantly.
- For the sauce:
- Heat 150 ml. Marsala wine in the pan and reduce. Cut 3 sage leaves into fine strips and add to the wine. Put the pan on low heat, add the cream and reduce until the sauce is creamy.
- Put the sauce on the plate and place the ham buns on top.
- This goes well with croquettes and a strong red wine
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