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Printable version Printable version with picture
Source : La TrattOria
Tomato Herb Sauce - 1 Tbsp. (15 mL) olive oil*
- 2 cloves garlic, chopped
- 3/4 cup (180 mL) carrot, small dice
- 28 oz. (796 mL) canned crushed Italian tomatoes*
- 1 Tbsp. (15 mL) chopped fresh thyme
- Salt and pepper to taste
- 2 Tbsp. (30 mL) shredded fresh basil
- 1 Tbsp. (15 mL) chopped fresh oregano
Meat Croquettes - 1 onion, chopped
- 3 cloves garlic, chopped
- 3 Tbsp. (45 mL) olive oil*
- 4 hot Italian sausages, skin removed
- 1 lb. (450 g) ground veal
- 1/4 cup (60 mL) roasted pine nuts
- 1/2 cup (125 mL) grated fresh Parmesan
- 8 dried tomatoes in oil, drained, chopped
- 1 egg
- Salt and pepper to taste
Tomato Herb Sauce - In a pan, heat 1 Tbsp. (15 mL) oil over low heat, cook garlic 1 minute without browning. Add carrot; cook 2 more minutes. Add tomatoes and thyme; simmer 8 to 10 minutes. Salt, and pepper; add basil and oregano; mix. Pour into an oven dish.
Meat Croquettes - Preheat oven to 350°F /180ºC. In a frying pan, brown onion and garlic in 1 Tbsp. (15 mL) olive oil. Remove from heat and cool.
- In a bowl, combine sausage meat, remaining ingredients and reserved onion/garlic mixture; season. Shape 12 croquettes.
- In a frying pan, heat remaining oil, brown croquettes on each side. Put on top of tomato sauce in oven dish. Cover with aluminum foil; bake 20 minutes
CommentsServings: 4
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