Cafè del Teatre Restaurant

MEATBALLS WITH OLIVES AND BORDEAUX MUSHROOMS

Ingredients for the meatballs:

½ kg minced veal

½ kg minced pork

1 teaspoon of salt

1 teaspoon of black pepper

1 teaspoon of chopped parsley

4 chopped garlic cloves

½ grated onion

2 eggs

100g breadcrumbs (soaked in milk)

200g flour

Ingredients for the sauce:

300ml Olesa virgin oil

100g dry Bordeaux mushrooms

500g assorted mushrooms

1 can of stuffed olives

6 garlic cloves

2 onions

1 glass of brandy

Preparation:

To make the meatballs, mix the minced meat with all other ingredients except the flour. Make the meatballs, douse them well in flour, and fry them in olive oil. Set the frying oil aside.

To make the sauce, with the oil set aside make a sauté with the onion and the oil until it takes on a golden color. Add two teaspoons of flour and stir until well blended.

Add the meatballs, the olives with half of the juice, the mushrooms and the Bordeaux mushrooms. Let everything boil for approximately half an hour on low heat, and add salt to taste.