Recipes The test of the cook, croquettes of the woods with juniper and blueberries
The recipe for the croquettes of the woods with juniper and blueberries is one of the recipes today, 9 January 2017, The test of the cook, the recipe of Fabrizio Nonis. A second dish to use a surplus of the parties or a Sunday, the roast veal. Among the recipes, The proof of the cook of today is certain is that this is really the original, the recipe of croquettes of the woods with juniper and blueberries to try out immediately. Nonis serves the meatballs are fried with the salad of mixed greens, perfect to serve warm or even cold, but as soon as ready, it would be great. Here is today's recipe from The test of the cook to make the croquettes in the woods with juniper and blueberries, delicious meatballs.
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Croquettes of the woods with juniper and blueberries
Ingredients: 600 g roast veal advanced, 150 g of stale bread, 200 g of blueberries, rosemary, 1 tablespoon juniper berries, 1 egg, 100 g of Montasio cheese, 100 g breadcrumbs, 100 g of corn flour for polenta, pink salt, pepper, 200 g of salad, 100 g of currants, olive oil, and balsamic vinegar glaze
Preparation: in the mixer we put juniper, blueberries and rosemary, and blend, then add the meat advanced in pieces, and shake again. Then we add cheese and pieces and the bread soaked in milk and wrung out, egg and a bit of pink salt and a drizzle of olive oil. We combine bread crumbs and corn flour for polenta. With the compound smoothie we make the meatballs and pass in the flour with the bread. We can cook the meatballs in the oven, but Nonis the fry in hot oil and abundant. Serve the croquettes with a salad of mixed greens topped and complete with black currant. Complete with the icing.
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