Meatball served with lemon sauce and leek purée

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Components

• 400 grams of minced duck meat
• 200 grams of minced pork leg
• One egg
• 1/4 cup of sifted flour
• One onion
• 2 sprigs of fresh parsley
• Two sprigs of mint
• Half a tablespoon of cumin
• 1 teaspoon of salt

Mode of preparation

1. Remove the onion’s skin and dice it. Rinse, dry, and finely shred the parsley and mint leaves.

1. In a spacious bowl, crack the egg and combine it with the minced meats. Incorporate the sifted flour, onion, parsley, mint, cumin, and salt, then stir thoroughly.
2. Shape the meat mixture into balls and occasionally toss them against the bowl – this impact activates the meat’s collagen and helps keep the meatballs from falling apart during browning.
3. To shape the meatballs, coat your hands with olive oil, form small balls, and set them aside.

FOR THE SAUCE

Components

• One onion
• Two garlic cloves
• 1⁄2 cup of water (tea)
• lemon juice from one lemon
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• fresh mint leaves as desired
• chopped fresh parsley as desired

Ready state

1. Remove the skin from the onion and dice it. Use the flat side of the knife blade to crush the garlic cloves, then discard the skins.

1. Use a medium flame and a typical skillet with high sides. As it heats, add water and one tablespoon of olive oil, then brown half of the meatballs for 5 minutes, occasionally stirring with a spatula to evenly cook all sides. Move the browned meatballs to a plate and repeat the process with the remaining meatballs, adding more olive oil to the skillet as needed.
2. Maintain the skillet over medium heat. Add the chopped onion and garlic, sautéing for 3 minutes until they soften. Pour in the water and lemon broth. Stir well, scraping the bottom to dissolve the flakes, which provide the sauce’s flavor. Put the meatballs back in the skillet and cook for an additional 10 minutes.
3. Remove the pan from the heat and stir in the butter. Gently swirl the pan to help the butter melt and thicken the sauce. Combine the chopped sausage and mint, then serve alongside leek potato puree.

FOR THE PUREN

Components

• Four potatoes
• 1 stalk of leek
• 1 tea cup of milk
• 2 tablespoons of butter
• freshly grated nutmeg, added according to taste
• Add salt and ground pepper gradually to achieve the desired flavor.

Ready state

1. Remove the potato skins and chop them into medium-sized chunks. Place them in a medium pot, cover with water, and add half a teaspoon of salt. Bring to a boil over high heat, then reduce the heat and simmer for 20 minutes or until tender—test with a fork. In the meantime, get the leek ready.

1. Clean and dry the leek. Trim off the root and tip ends, saving the leaves for making broth. Slice the white part of the stalk into thin pieces. Heat a frying pan over medium heat with one tablespoon of butter. Once melted, add the sliced pork, season with a pinch of salt, and cook for about 2 minutes until it wilts. Set aside.
2. Switch off the heat and drain the water from the potatoes. Pour the milk into a small saucepan and warm it over low heat, avoiding boiling. Mash the warm potatoes directly into the same pan using a ricer. Place the pan over medium heat and gradually add the hot milk, stirring continuously with a whisk to blend. Remove from heat, add one tablespoon of butter, and stir thoroughly.
3. Season with salt, freshly ground pepper, and nutmeg. Combine the discarded poro garlic, place in a bowl, and serve alongside.