List of Ingredients
- 1/2 LB. of lamb
- 7 OZ. of chicken slices
- 7 OZ. of veal slices
- 1/4 LB. of smoked Scamorza cheese
- 2 of red bell peppers
- 1 onion
- Parsley
- Capers, rinsed
- Mesclun
- Extravirgin olive oil
- Salt
- Pepper
Method
Cook the chicken in a pan with salt, pepper and a drizzle of oil for 7-8 minutes. Set the chicken aside. In the same pan, brown the veal slices in the same way for 3-4 minutes. Repeat this operation with the lamb, cut into small chunks, cooking the chunks for 5-6 minutes. Grind the three meats together. Remove the rind from the smoked scamorza, grate it and mix it with the ground meats.
Season to taste with salt and pepper. Scoop up about 2 tablespoons of the mixture to form each meatball. Drizzle the meatballs with 4 tablespoons of oil and sprinkle with a little minced parsley. Roast the peppers over an open flame on the stove, resting on a heat diffuser, turning them until the skin is blackened. Put them into a paper bag and let them rest for 15 minutes.
Peel them, remove the seeds and cut them into strips. Pare the onion and slice it thin. Serve the meatballs with the mesclun, a few onion slices, the peppers, a few capers, a drizzle of oil and a grind of pepper.