Lesso di Chianina Meatballs

Lesso di Chianina Meatballs are the typical Tuscan recipe from the Valdichiana made with recycled ingredients. But not for this second-rate, indeed it is a specialty of which I am very greedy. It is the result of what is left over from another exceptional recipe, the Tagliolini in Chianina Boiled Broth, one of the Sunday dishes in our Farmers

Chianina Boiled Meatballs and Tagliolini in Broth

These two recipes complement each other. Our Housewives, especially on Sunday, prepared the Broth to eat with Tagliolini with Vitellone della Valdichina, so-called Chianina, because it was partly the meat they had available and partly because it was the highest quality p>

Ingredients for Chianina Boiled Broth

1 Kg of Chianina Beef Suitable for Boiled Meat

1 Medium Onion

2 Ribs of Celery

2 Peeled Tomatoes

1 Potato

1 Carrot

Salt to taste

500G of Bolognami egg tagliolini

Ingredients for Chianina Beef Meatballs

The Chianina Meat Previously Used for the Broth

4 Cloves of Garlic

A Tuft of Parsley

500 g of Boiled Potatoes

4 Eggs

200 g ofGgrated Parmiginao Reggiano Cheese

Nutmeg to Taste

Salt to taste

Black pepper to Taste

Soft Wheat Flour

Peanut Oil for Frying

Preparation of Chianina Boiled Broth

Take a large saucepan, put cold water, add the Chianina beef, the potato, the celery, the tomatoes, the carrot, the onion, a pinch of salt, a pinch of pepper and bring to boiling. Boil until the meat is well cooked. At this point, remove the meat from the broth and set it aside, puree the vegetables in the way that suits you best, put them back in the broth, add salt if necessary, bring to the boil and add the tagliolini. Be careful with cooking, they cook quickly, they must be al dente. Each diner must have a fork and spoon, they are taken with a fork, placed in a spoon and the Broth is taken. It's a specialty.

Preparation of Chianina Beef Meatballs

First take the Chianina beef with which you previously made the broth and grind it either with the mincer or with the mixer, put it in a container, add the garlic cloves removed from the core and minced finely, the finely chopped parsley, the cold and well mashed boiled potatoes, the eggs, the Parmiginao cheese, the grated nutmeg, and a dose of salt and pepper to taste. Mix everything well, flour your hands, take the dose with a spoon to make the meatball, turn it with your hands and pass it in the flour. Fry until they are golden brown. Serve not very hot, year you need to rest for a moment. If not, all the fake ones are even better the next day, both cold and slightly heated. I am fond of it. I like to drink both red wine and white wine together depending on the time of year. I would recommend either Sangiovese Cortona Vecchia Cantina, or Trebbiano Spoletino Perticaia