Neuf in broth
By Carola
In the Pellegrino household, this recipe is usually prepared for Sunday lunch with the family. It is a typical French recipe perfect for warming up cold winter days. On Sundays, there were always many guests at home, which is why Grandma Lina prepared mountains of rice balls that she served in the centre of the table.
Everyone had their own bowl of broth in front of them and could add as many balls as they wanted, but I can assure you that it was easy to lose count. They were a sight to behold, but above all, a delight to taste!
ingredients for 4 people
For the neuf:
500 g risotto rice
500 ml milk
100 g grated Parmesan cheese
1 litre of water
2 eggs
Butter to taste
Pepper to taste
Nutmeg to taste
For the broth:
2 litres of water
2 carrots
1 stalk of celery
1 onion
1 stalk of parsley
1 tablespoon of tomato sauce
700 g of mixed meat for broth
4-5 cloves
Black peppercorns to taste
For the breadcrumb coating:
Remilled flour, as needed
Oil for frying, as needed
preparation
Cook the rice with the milk and water in a large saucepan. Once cooked, add the whole eggs, butter, Parmesan cheese and a sprinkling of pepper and nutmeg.
Stir quickly until all the ingredients are well blended and then leave to cool. Meanwhile, prepare the broth by boiling the carrots, celery, onion, parsley, meat, a tablespoon of tomato sauce, cloves and a little pepper in water for about an hour over medium heat. Once the rice has cooled, form small balls (so that they are bite-sized), roll them in flour and fry them until golden brown. Finally, serve them with the hot broth and meat.
Pair with a glass of Il Salinaro Grillo
ingredients for 4 people
For the neuf:
500 g risotto rice
500 ml milk
100 g grated Parmesan cheese
1 litre of water
2 eggs
Butter to taste
Pepper to taste
Nutmeg to taste
For the broth:
2 litres of water
2 carrots
1 stalk of celery
1 onion
1 stalk of parsley
1 tablespoon of tomato sauce
700 g of mixed meat for broth
4-5 cloves
Black peppercorns to taste
For the breadcrumb coating:
Remilled flour, as needed
Oil for frying, as needed
preparation
Cook the rice with the milk and water in a large saucepan. Once cooked, add the whole eggs, butter, Parmesan cheese and a sprinkling of pepper and nutmeg. Stir quickly until all the ingredients are well blended and then leave to cool. Meanwhile, prepare the broth by boiling the carrots, celery, onion, parsley, meat, a tablespoon of tomato sauce, cloves and a little pepper in water for about an hour over medium heat.
Once the rice has cooled, form small balls (so that they are bite-sized), roll them in flour and fry them until golden brown. Finally, serve them with the hot broth and meat.
