Welsh lamb meatballs with Grana Padano and yoghurt
Chef Francesco Mazzei
700g lamb mince
Salt, to taste
Pepper, to taste
100g Grana Padano Riserva, grated
10g parsley, chopped
10g basil, chopped
1/2 clove garlic, chopped
1 tbsp olive oil
1 large onion, finely chopped
1/2 garlic clove, finely chopped
400g fresh or tinned plum tomatoes, chopped
2 tbsp tomato purée
Chardonnay (or white wine) vinegar
15g N`duja (spicy sausage from Calabria)
25g Grana Padano Riserva, grated
300ml natural yoghurt
500g Swiss chard leaves
Start by making the tomato sauce by heating the oil in a large sauté pan over a gentle heat. Add the onion and garlic and cook very gently for about 10 minutes until soft, but don’t let the onion and garlic brown. Then add the tomatoes and tomato puree and season. Stir, then leave to simmer for a further 20 minutes.
To make the meatballs, combine all the meatball ingredients together in a mixing bowl. Then make the individual balls which should be around 30-40g each and, once all ready, place them in the simmering tomato sauce to cook. Then add the n`duja and vinegar and cook for 15 minutes. While this is happening blanch the swiss chard leaves in boiling salted water for 30 seconds.
Plate up and add anchovies and the swiss chard leaves on the top, then sprinkle with grated Grana Padano Riserva and serve with yoghurt and capers on the side, adding to taste.