How to make
Soak the slice of white bread in milk, so that it softens. Squeeze it and add it to the minced meat.
Add another 1.1 oz (30 g) of grated parmesan, 1 egg and a pressed clove of garlic. Season with a pinch of oregano and a pinch of black pepper.
Knead the minced meat, shape small meatballs and refrigerate them for a few hours to flavor well.
Fry the cooled meatballs for 3-4 minutes per side and remove and place them onto kitchen paper, so that it can absorb the excess fat.
In a deep pan, heat 1/2 cup of olive oil, add 2 garlic cloves and a pinch of chopped fresh rosemary.
Drop the meatballs and pour a glass of white wine over them. After 3-4 seconds, when the alcohol has evaporated, pour 1/2 cup of vegetable broth and cover the pan.
Cook for 10 minutes on moderate heat. Just before removing the pan from the heat, add the olives and capers.
Serve the meatballs with capers and olives with a salad of your choice!
Enjoy!
