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Polpette di Ceci

Polpette di Ceci

 



Ingredients
– 900gr of lean veal meat
– 900gr of fresh spinach leaves
– 40gr of butter
– zest of one medium sized orange
– 1 yellow grapefruit
– 1 pink grapefruit
– 2 cloves of garlic
– 100 gr of white flour
– A few sage leaves
– Extra virgin olive oil, salt and pepper to taste

Method
1 Wash the fruit and vegetables.
2 Squeeze the grapefruits and put the juice aside for use later.
3 Grate the zest of the orange and add it to the flour as well as the salt and pepper.
4 Chop the veal meat into small cubes (approximately 1 cm wide) and cover with the flour mix.
5 Take a cooking pan and gently rub the garlic clover on the bottom. Melt the butter and gently sauté the sage leaves and the meat.
6 Take another pan, pour some extra virgin olive oil and add a clove of garlic. When the garlic is turning gold add the spinach and continue cooking for 5 minutes. When ready, put aside and keep warm.
7 Once the meat is sautéd pour the grapefruit juice and let the sauce thicken.
8 Serve the meat accompanied by spinach and decorate the dish with the zest of the grapefruit.

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