Wild Garlic Meat Lobs with Tomato Sugo

1. chop parsley leaves finely. Mix with breadcrumbs, eggs, minced meat and 50 g ricotta, season with salt and season with pepper.

Roast pine nuts in a frying pan without fat until golden brown, cool and grind finely. Mix pine nuts, remaining ricotta and wild garlic paste, season with salt and pepper.

Divide mince into 12 portions. Press an indentation into each, fill each with 1 tsp ricotta mixture and shape into meat loaves.

Heat the oil in a frying pan and fry the meatballs over medium heat for 2 minutes.

For the sugo, clean, rinse and remove the celery, then cut into cubes of % cm. Peel and finely dice shallots and carrots. Peel garlic and chop finely. Drain tomatoes in a sieve, collect juice, cut tomatoes into coarse cubes.

Heat oil in a saucepan and sauté shallots over medium heat for 5 minutes until soft and colorless. Add celery, carrots and garlic and sauté for another 2 minutes. Add tomatoes and juice, open and stir for another 15 min. Season with salt, pepper and sugar. Pour in the meat lobs and cook for 10-12 min. with the lid closed.

Serve with baguette grilled with olive oil, sea salt and rosemary.

Menu suggestion:

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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