Medallions with Meat Sauce a fridge-clearing appetizer I found in the book by Simonetta Agnello Hornby and subsequent TV program “Il pranzo di Mosè” on Real Time.
Simonetta Agnello Hornby is a British-naturalized lawyer from Palermo and wrote a very beautiful and famous book “La Mennulara” which won the Stresa Prize for Fiction and the Alassio Centolibri Prize – An Author for Europe and was also a finalist for the Marisa Rusconi Thursday Prize.
I also read “Nessuno può volare” by the same author where, accompanied by her son George who has multiple sclerosis, she narrates a journey from Sicily to London, denouncing the serious shortcomings and problems and difficulties encountered.
In the show “Il pranzo di Mosè” (a large house in Agrigento where the noble family spent the summer months) Simonetta, accompanied by her sister Chiara, tells and cooks some of their traditional recipes linked to convivial moments and family celebrations, all very simple, tasty, and absolutely without waste!!
For these MEDALLIONS you’ll just need some MEAT SAUCE and leftover bechamel, a handful of PEAS, a bit of parmesan, eggs, flour, and breadcrumbs for battering and frying everything…
MEDALLIONS WITH MEAT SAUCE
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 6 PEOPLE
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for MEDALLIONS WITH MEAT SAUCE
- 12 slices Stale Bread
- 5.3 oz meat sauce (if you already have it with peas you're ahead)
- 1 cup peas (already cooked)
- 1.76 oz Parmigiano Reggiano DOP (grated)
- 1 cup Bechamel
- 3/4 cup Milk
- to taste Vegetable Oil
- 2 Eggs (medium)
- to taste Flour
- to taste Breadcrumbs
- to taste Salt and pepper
Tools for MEDALLIONS WITH MEAT SAUCE
#ADV
- Wok
- Bowls
- Gloves
- Crisp Plates
FOR THE PREPARATION OF THE MEDALLIONS WITH MEAT SAUCE RECIPE
First, we put the milk in a deep dish and then soak the slices of bread well on all sides.
In a bowl, mix the bechamel sauce, the meat sauce, and the already cooked peas.
Season the mixture with grated cheese and adjust the salt and pepper if needed.
This mixture, which should be quite compact, should then be added to each slice, forming a small mound or dome.
Continue stuffing the leftover bread slices until all the ingredients are used up.
Now, before breading and frying, I personally put the meat sauce medallions in the freezer for 5 minutes to make breading easier, but… it’s not mandatory, haha!
Put abundant vegetable oil (peanut oil has the highest smoke point) in a saucepan with high edges and proceed to dip each seasoned medallion first in flour, then in beaten eggs, and finally in breadcrumbs.
When the vegetable oil is at the right temperature (insert a toothpick in the oil and if many bubbles form at the bottom of the pan, it’s the right time!) start frying the meat sauce medallions on all sides, draining the excess oil on a sheet of kitchen paper.
Serve the STUFFED MEDALLIONS WITH BREADED AND FRIED MEAT SAUCE warm or at room temperature and… enjoy this very tasty fridge-clearing appetizer!!!!!!!
Bon appétit!
Annalisa
