Name: Pork and apple meatballs.
Yield: 4
Ingredients: 11 oz pork minced meat; 1 big apple (golden delicious or stark); 2 egg yolks; 1.7 oz butter; 1 tabsp light brown sugar; 1 glass white wine; 1 white onion; all purpose flour; to taste salt and pepper

Pork and apple meatballs.

Servings

Ingredients

11 oz pork minced meat
1 big apple golden delicious or stark
2 egg yolks
1.7 oz butter
1 tabsp light brown sugar
1 glass white wine
1 white onion
all purpose flour
to taste salt and pepper

Instructions

Cut apple in tiny cubes and mix it into the meat with yolks and a generous pinch of salt and pepper. Form meatballs the size of a big walnut and roll them into the flour.
Melt the butter in a frying pan, add chopped onion and let it sautee until soft; add meatball, let them get brown gold on all sides then add the sugar and white wine keeping fire high for a minute.
Keep cooking on low fire, with a lid on, for about 20 minutes. I think they are better warm than hot.

Dutch piadina turnovers.

Servings

Ingredients

500 gr piadina dough with 20% hemp flour
4 big potatoes
3 big carrots
1 white onion
200 gr smoked bacon, diced
100 gr sour cream
to taste salt and pepper

Instructions

Boil chopped vegetables in salted water untill thender
In a pan sautee smoked bacon until gold.
Smash vegetable with a fork, add sour cream and bacon then mix well.
As usual, when I make this kind of "unconventional" turnovers, I make them quite small so make pieces of dough of about 70-80 gr, spread them with a rollpin and put filling inside. Close and cook on a hot skillet but take care to take the heat low because turnovers need time to cook, if the heat is too much they burn.
This kind of turnover is better if eaten warm and not hot.