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Meatballs with fennel and ricotta
Fruit and vegetables
½
onion
½ stick of
celery
½
leek
1 small sprig fresh
thyme
2 large
onions
, thinly sliced
2
lemons
, juice only
1 sprig fresh
rosemary
, leaves only, finely chopped
1
fennel
head, very thinly sliced (use a mandoline, if available)
Cooking ingredients
1
bay leaf
5
black peppercorns
50ml/2fl oz
olive oil
1
bay leaf
pinch
sea salt
50g/1¾oz fresh
breadcrumbs
pinch
fennel seeds
1 sprig fresh
oregano
, leaves only, finely chopped
1 tbsp
olive oil
, plus extra for drizzling
2 tbsp
pine nuts
, toasted
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
2 litres/3½ pints full-fat
milk
100g/3½oz
butter
1 free-range
egg
50g/1¾oz
Parmesan
cheese, grated
Meat, fish and poultry
1
chicken
carcass
500g/1lb 2oz
pork mince
100g/3½oz finocchiona
salami
(
salami
with fennel), finely chopped
Back to recipe
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