- Difficulty: Media
Serves 6 persons:
- 4 dl of Chianti
- 200 g of potatoes
- 100 g of onions
- 100 g of celery
- Vegetable broth to taste
- Extra virgin olive oil
- Salt and pepper
For the meatballs and to serve:
- 200 g of salami Finocchiona Salami Levoni
- 50 g of grated pecorino toscano
- 1 egg
- extra virgin olive oil
- salt and pepper
Simmer the Chianti to reduce it by half.
Meanwhile chop the onion, dice the potatoes and chop the celery, put the onion in a saucepan and brown it with a little oil, then add the potatoes and celery, then season and cover with broth.
Cook on a gentle boil for about 20 minutes, then pass it to the mixer.
Put in saucepan and add wine, then simmer for a few minutes.
Assemble mixer finocchiona with cheese, egg, a pinch of salt and pepper and blend until you have a homogeneous compound, if it is too soft add some breadcrumbs, form small meatballs and brown them in a little oil.
Mix well, form small meatballs.
Pour the cream of Chianti in small bowls, add the meatballs and serve accompanied with croutons.
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