Mondeghili

Preparation:

Preparation: The beef pulp, sausage paste and liver mortadella must be minced. Peel and chop the garlic. Soften the breadcrumbs in the milk, then squeeze it well. In a bowl, put the beef, the liver mortadella and the sausage paste, the breadcrumbs, the eggs, the Parmesan and the garlic. Season with a pinch of grated nutmeg, salt and pepper and mix thoroughly to mix all the ingredients well. Make eight meatballs and give them a slightly oval shape. Roll the meatballs in the breadcrumbs and shake them lightly to remove the excess. In a non-stick pan, heat a drizzle of oil or a little butter and brown the mondeghili, turning them gently until they have taken on a nice golden colour. Serve immediately. Mondeghili are a Milanese specialty which, in its authentic version, also involves the use of cabbage. In this case, blanch eight versa leaves in boiling salted water, then drain and dry them. Flatten them with a meat tenderizer and wrap the already browned mondeghili with them. Secure the leaves with a toothpick and transfer the packets to a pan. Sprinkle with a little white wine, put the lid on and cook for another twenty minutes, then serve. Recommended wine: dry Nebbiolo d'Alba.