Vegan Lettermans Jacket

POLPETTINE CON PEPERONATA

* Ingredients for the meatballs

gr . 400 of ground beef 1 egg

a generous handful of chopped parsley

3 tablespoons grated Parmesan cheese salt and pepper

2 slices of bread soaked in milk and wrung out

little flour 1 / 2 cup dry white wine

a knob of butter

2 tablespoons extra virgin olive oil *

for

peppers 2 large onion, peppers

a small

gr. 500 of round tomatoes

few basil leaves extra virgin olive oil salt and pepper

a cup of broth

In a bowl, mix well with your hands all the ingredients for the meatballs (minced meat, parsley, egg, Parmesan, bread squeezed, salt and pepper). Once the mixture well blended, prepared the meatballs the size of a walnut.

Flour lightly and brown in a skillet with the butter and 2 tablespoons extra virgin olive oil, moisten with white wine and cook for a few minutes.

Once ready, drain and keep aside.

Prepare the peppers : fry in a large frying pan, chopped onions with a tablespoon of oil, add chopped peppers (not too small), salt and pepper and let them taste. After a few minutes, add the tomatoes from the seeds and cut into cubes and basil leaves.

Cook on low heat and with lid per una decina di minuti. Quando i pomodori cominciano a disfarsi, unite le polpettine, una tazza di brodo, regolate di sale e pepe e fate cuocere fino a che i peperoni sono pronti.

Impiattate e servite.