Directions
- 1Brown the beef and chicken in olive oil, season with salt and pepper. Add cloves to the onions.
- 2Add cold water to submerge everything and add carrots, onions, celery, garlic, potato, and cheese rind. Simmer for 90 minutes.
- 3Filter the stock and discard solids. Shred the cooked meat.
- 4Blend the shredded meat with cooked carrots, potato, egg yolks, and salt.
- 5Mix in grated cheese, parsley, and breadcrumbs to form meatballs.
- 6Roll the mixture into small meatballs (1-2cm).
- 7Simmer the meatballs in the stock in batches for 2 minutes.
- 8Cook pastina in the flavorful stock.
- 9Serve pastina with meatballs, and garnish with grated Grana Padano cheese.
Ingredients
- 500 gr beef meat for stock
- 500 gr chicken tights
- 3 carrots
- 2 onions
- 1 celery stalks
- 1 garlic head
- 1 large potato
- 1 Grana Padano cheese rind
- 3 cloves
- 350 gr pastina
- 2 tbsp extra virgin olive oil
- 0 salt
- 0 pepper
- 3 egg yolks
- 1 tsp chopped parsley
- 3 tbsp breadcrumbs
- 2 tbsp grated Grana Padano cheese
Equipment
large pantongsrolling pinknifefood processorgraterbaking sheetsievesmall potladlewooden spoon
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