Cutlets with pistachios, basil and sun-dried tomatoes
10 servings
20 minutes
Patties with pistachios, basil, and sun-dried tomatoes are a gastronomic masterpiece that combines classic flavors with unexpected notes. The rich meat taste, enhanced by the aroma of garlic and spices, is revealed in a tender texture thanks to the pistachios. Sun-dried tomatoes add a tangy acidity and depth to the dish, while basil refreshes the overall composition. These patties are perfect for a festive dinner or a culinary experiment in search of new flavors. They can be cooked on the grill or in a pan, enjoying an appetizing crust. Serve with vegetables or a light sauce to highlight the exquisite balance of flavors. They embody the spirit of author cuisine by merging tradition and creativity and will undoubtedly adorn any table.
1
Wash the neck, dry it, and cut it into large pieces.
- Pork neck (collar): 1.5 kg
2
Do the same with beef.
- Boneless beef: 1000 g
3
Peel the garlic.
- Garlic: 7 cloves
4
Combine garlic and basil in a blender.
- Garlic: 7 cloves
- Green basil: 10 g
5
Add the peeled pistachios.
- Pistachios: 30 g
6
Then add the sun-dried tomatoes. Whip.
- Sun-dried tomatoes: 6 pieces
7
Grind the meat into minced meat, then add the other chopped ingredients to the meat grinder.
- Pork neck (collar): 1.5 kg
- Boneless beef: 1000 g
- Garlic: 7 cloves
- Green basil: 10 g
- Pistachios: 30 g
- Sun-dried tomatoes: 6 pieces
8
Add eggs.
- Chicken egg: 1 piece
- Quail egg: 3 pieces
9
Then add the spices.
- Blue fenugreek (utskho-suneli): 1.5 teaspoon
- Curry powder: 1.5 teaspoon
- Chili powder: 2 teaspoons
- Ground nutmeg: 0.5 teaspoon
- Sea salt: 2 teaspoons
10
Knead the minced meat well, then shape it into patties of convenient size.
11
Cutlets can be prepared in any convenient way - in a pan or on a grill.