Swiss

Preparation:

Preparation: Mix the meat with a little breadcrumbs soaked in milk and squeezed and a little chopped parsley. Form rather flat meatballs, flour them lightly. Heat the oil and butter in a saucepan, place the meatballs in it and cook them for 6-8 minutes, according to taste. Salt them last and serve. Accompanying wines: Dolcetto Di Dogliani DOC, Bosco Eliceo Merlot DOC, Leverano Rosato DOC.