Cesare Battisti's mondeghili are among the most beloved in Milan: only veal, vegetables previously cooked in broth, and garlic for flavor. But it's the recipe that makes the difference: read here!
FOR 35/40 MONDEGHILI
- 400 g veal
- 1 carrot
- 1 small white onion
- 1/2 clove of garlic
- 40 g grated Grana cheese
- 1 egg
- 100 g stale bread
- Milk
- Nutmeg
- Breadcrumbs
- Extra virgin olive oil
- Pepper
- Salt
Procedure
Prepare a broth with the meat and vegetables. Once cooked, mince the meat together with the vegetables, garlic, and bread previously soaked in milk.
At this point, add the whole egg, grated cheese, a little nutmeg, and season the mixture with salt and pepper. Then form slightly flattened meatballs, roll them in breadcrumbs, and brown them in a pan with a little oil and a knob of butter.
Serve the meatballs piping hot.
Contacts
Ristorante Ratanà
Via G. de Castillia, 28 - 20124 Milano
Open daily for lunch and dinner
Bookings: +39 02 87128855
Email: info@ratana.it
