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Sweet and sharp rissoles

  • 50 minutes
  • Easy
  • Second Courses

Ingredients: Per 4 servings

  • lb Minced veal meat
  • 5 oz pork sausage
  • crustless white bread, soaked in milk and water and drained well
  • 4 amaretti cookies or macaroons, soaked in milk and water and drained well
  • 1 handful raisins , already soaked
  • 1 tablespoon grated Parmigiano Reggiano cheese
  • 1 egg
  • salt and pepper


Chop the raisins, remove the skin from the sausage and crumble the macaroons. Put the mixture in a bowl, together with the chopped meat and the bread left quite moist. Mix until the the mixture becomes homogeneous, season with salt and pepper, grated cheese and egg. Amalgamate well and prepare the rissoles in the shape of small flat pellets. Dip in the flour, and breadcrumbs and fry in the butter. Meanwhile, prepare 2 spoonfuls of sugar melted in the warm water, add 2 spoonfuls of white wine vinegar to it and pour this liquid over the already golden rissoles. Serve hot.