SALSICCIABULLAR

Are there many of you eating? This recipe is great to double!

ingredients

• 300 g Nonna Elide pasta
• 1 packet Nonna Elide Salsiccia Mince Plain
• 250 g mixed mince
• 1 egg
• 0.5 dl breadcrumbs
• 1 dl milk
• 2 finely grated garlic cloves
• 1 dl finely chopped parsley
• 1 dl finely chopped basil
• Zest from 1 lemon
• 2 dl grated parmesan
• 1 tsk salt
• 1 tsk black pepper

Here's how

• Mix milk, breadcrumbs, egg, garlic, salt and black pepper in a large bowl. Let it swell for about 10 minutes.
• Stir in parsley, basil, parmesan and lemon zest.
• Add the mixed mince and salsiccia mince and gently work the mixture together.
• Moisten your hands with cold water and roll the mixture into small balls.
• Cook in the oven: Set the oven to 200 C. Place the salsiccia balls with a little space between them on a baking tray lined with baking paper. Bake in the middle of the oven for about 30 minutes. Turn the balls halfway through. (Note! The cooking time may vary depending on the size of the salsiccia balls. They are slightly pink due to the salsiccia mince even when fully cooked through).
• Cook in a pan: Fry the salsiccia balls a few at a time in oil. Shake the pan now and then so they stay round. Either let the salsiccia balls finish cooking in the frying pan, or let them simmer to finish in a lovely pasta sauce.

Nonna vet bäst.