Makes: 4 servings
Preparation time : 10 minutes
Cooking time : 20 minutes
Baguette style bread
Pesto with lovage
½ lbs of ground beef
½ lbs of chopped veal
1 clove of minced garlic
½ cup of romano
¾ cup chopped fresh Italian parsley
1 cup breadcrumbs
½ cup of water
½ cup olive oil
5 garlic cloves
1 tablespoon of olive oil
1 pinch of chilli flakes
2 cans of whole tomatoes (28oz each)
Dried Tomato Pesto
Preheat a large skillet over medium-high heat with ¼ cup of olive oil.
Mix the ingredients of the meatballs by hand.
Form small balls and put them in the frying pan.
Cover and cook for about 10 minutes.
Turn the pellets and cook another 8 minutes (or until cooked through).
While the dumplings are cooking, put all the marinara sauce ingredients in a blender and grind. Put aside.
Spread the pesto on the bread and add the cheese.
Melt the cheese in the oven (1 to 2 minutes).
Add arugula, marinade sauce and pellets.
1 ½ cup cooked beans
1 ½ cup cooked brown lentils
¼ onion finely chopped
⅓ cup of breadcrumbs
3 garlic cloves, minced
¼ cup flour
2 tablespoons of olive oil
1 tablespoon tamari or soy sauce
2 teaspoons of all-purpose seasoning
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon lemon zest