Smoked cutlets with capers
6 servings
30 minutes
Smoked meatballs with capers are an exquisite Italian dish that combines the tenderness of beef, the aroma of Parma ham, and the spiciness of capers. Its origin can be linked to Tuscan cuisine, known for transforming simple ingredients into true gastronomic masterpieces. Fried with garlic and chili, the meatballs acquire a subtle spicy note, while white wine adds an elegant acidity during braising. Light flour creates a delicate crust, and lemon zest adds freshness. They are best served with herbs and a glass of dry white wine that highlights the complexity of flavors. Perfect for both a cozy home dinner and a festive table. The aromatic combination of spices and textures makes this dish truly unforgettable.
1
Pass the beef, boiled potatoes, and ham through a meat grinder. Add an egg, salt, pepper, and mix thoroughly.
- Beef: 400 g
- Parma ham (prosciutto di Parma): 100 g
- Potato: 2 pieces
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Sauté chopped garlic, chili, and parsley in olive oil.
- Garlic: 1 clove
- Chili pepper: 0.5 piece
- Parsley: 1 stem
- Olive oil: 2 tablespoons
3
Shape the patties, lightly coat in flour, and place in the pan. Fry the patties for 5 minutes. Then drain the oil, add wine, capers, and simmer covered for 10 minutes.
- Wheat flour: 1 tablespoon
- Pickled capers: 3 pieces
- Dry white wine: 20 ml
4
Sprinkle the ready cutlets with grated zest.
- Lemon: 1 piece
