Beef Meatballs With Anchovies

Preparation:

Preparation: Finely chop a sprig of parsley, the garlic, the anchovy fillets and add them to the meat. Soften the dough with the egg yolk and the breadcrumbs of the sandwiches soaked in milk and well squeezed, the grated cheese, salt and pepper. Mix everything well and make eight to ten meatballs. Mash them up a bit. Roll them in very fine breadcrumbs. Coat the bottom of a pan with a little oil and brown the meatballs on both sides for a minute. Cover and continue cooking for about ten minutes on low heat. Serve piping hot with buttered spinach. Accompanying wines: Barbera D'Asti DOC, Friuli Aquileia Merlot DOC, Cori Rosso DOC.