Miniature Engine Plans

cakes fried potatoes with meat sauce of veal

Recipe extrapolated from the February issue of "The Italian cuisine"

Ingredients for 4 people

500 g of potatoes
boiled 200 g of chopped veal
200 g peeled tomatoes
150 g flour 40 g of carrots

35 g of celery 1 onion

fresh lemon thyme


sage parsley nutmeg

dry white wine butter

extra virgin olive oil
salt and pepper to taste Preparation

Begin to prepare the sauce by reducing a fine diced carrot, celery, onion and lemon zest and a handful of thyme.

Brown all in a saucepan with a knob of butter and 20 g of oil for 2 minutes.

Then add the chopped not too finely minced veal and cook for 5 minutes.

Wet with 50 g of wine, and once evaporated add the tomatoes and 300 g of water.

Bring the heat to low and turn off after about 15 minutes.

Spend previously boiled potatoes in boiling salted water, with a potato masher and mix quickly with the flour and grated nutmeg to form a soft dough from which cut 18 biscuits.

Cook at this point the wafers in boiling salted water draining approximately one minute after they surfaced.

bake the biscuits in a pan with 35 g of butter sage with a little bubbly, 2-3 minutes per side.

Put the biscuits on a serving platter, sprinkle with pepper and parsley and finish with the sauce.