Servings:
4
Prep time:
25
Cooking time:
10
INGREDIENTS
- - 100 g of granulated dehydrated soy
- - 30 g of parsley
- - 3 tablespoons breadcrumbs
- - 2 tablespoons grated Parmesan cheese
- - 1 egg
- - 1 teaspoon grated lemon peel
- - 1 clove of garlic
- - 1 pinch of garlic powder
- - flour
- - ½ cup dry white wine
- - Extra virgin olive oil
- - salt
- - pepper
- - Nutmeg
INSTRUCTIONS
- Soak the soy in boiling water as directed on the package, drain, let it cool and squeeze it well. In a bowl, stir together the soy with a few leaves of parsley, finely chopped, breadcrumbs, grated cheese, beaten egg, a generous sprinkling of nutmeg, salt, pepper and garlic powder
- Work the mixture well until you get a consistency that can be worked by hand (if necessary, add more bread crumbs). With wet hands reduce the mixture into small balls of about 3 cm in diameter. Then roll in the flour and shake gently to remove the excess.
- Brown the balls in a pan with 2 tablespoons of olive oil until they are golden. Drain from the pan and blend the cooking with some wine, lower the heat and let the alcohol evaporate. Pour in a little water if the sauce becomes too narrow.
- Chop the rest of the parsley with the garlic and add the lemon zest
- Let the balls flavor in the gravy, roll them for a few minutes on low heat. Remove from the heat and add the chopped parsley; served the soytballs dressed with the sauce.
