Puree and meatballs, even if you still have teeth 😉

Sometimes I really try hard to prepare some traditional food combinations.

Puree is an ideal way to put loads of vegetables in a rather invisible way in one meal.

Remove the skin of 400 grams of potatoes and chop them in cubes. Clean 1 kg of broccoli and chop in smaller pieces. Boil a large pan with salted water. Once the water boils, add the potatoes, broccoli, some bay leaves and a few stems of fresh thyme.

Mix 250 grams of minced chicken meat with 10 chopped olives, 1 egg, 2 table spoons of bread crumb, 2 chopped garlic cloves, 1 teaspoon of thyme, salt and pepper. Roll 10 meatballs. Bake in the oven for approx 20 mins. Add 2 entire garlic cloves in the oven dish.

Drain the vegetables and potatoes once ready. Remove the herbs. Add the soft garlic, pepper, salt and nutmeg. Mix until you obtain a smooth puree.

Put the puree in the oven dish, below the meatballs. Continue the baking for another 10 mins.

Chop the zeste of an orange, a handful of fresh parsley and 1 garlic clove. Mix with the juice of 1/2 of an orange( gremolata).

Serve the beautiful green puree with the meatballs and serve with the gremolata.

Finish with a really delicious olive oil😍.

Traditional food for 2p in a modern version😋.


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