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String beans with Parma meatballs and candied tomatoes
Served with extra vierge purée to finish it off

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String beans with Parma meatballs and candied tomatoes

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Ingredients

Adjust Servings:
For the parma meatballs:
10 slices Parma ham
700 g Minced meat
Olive oil
Lemon zest
For the string beans:
25 String beans
Sea salt
Black pepper
Olive oil
2-3 slices Parma ham
For the candied tomatoes:
3 tbsp Sugar
Salt
Pepper
Oregano
Basil
Olive oil
6 Tomatoes skinned
For the extra vierge purée:
1 kg Potatoes
Salt
Olive oil
a few leaves of Lavas
Cuisine:

Ingredients

  • For the parma meatballs:

  • For the string beans:

  • For the candied tomatoes:

  • For the extra vierge purée:

Directions

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For the parma meatballs:

Preheat the oven to 170°C. Finely cut the Parma ham. Grate the lemon over the minced meat and stir in the shredded Parma ham. Roll small meat balls (app. 30 g). Place them on a baking tray and put them in the oven for 8 min. Afterwards bake them in the pan until golden brown.

For the string beans:

Boil the beans for five minutes in salted water. After boiling place them in a bowl of ice cold water to retain their lovely green colour. Season with pepper and salt, a drizzle of olive oil and a few shredded pieces of raw ham.

For the candied tomatoes:

Preheat the oven to 80°C. Line a baking tray with baking parchment. Disperse half the sugar, pepper, salt and oregano on the tray and add a little olive oil. Quarter the tomatoes and place them on the tray.  Add the remaining sugar, pepper, salt and oregano on the tray and add a little olive oil. Use a second piece of baking parchment and put it on top of the tomatoes. Use something heavy (e.g. spoons) to weigh it down.

Let the tomatoes dry in the oven for 90 min. Chop them in very fine pieces and season them with olive oil, pepper, salt and fresh basil.

For the extra vierge purée:

Skin the potatoes, cut them in equal parts and boil them in salted water until ready. Drain the potatoes and mash them together with a few tablespoons of your best olive oil. Finish it off with the chopped lavasleaves.

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