Mondeghili with Salsa Verde

Wed, 27 May 2026

INGREDIENTS
Mondeghili:
250gr beef meat left over
100gr Chicken meat left over
100gr Mortadella
150 gr Stale bread, diced
½ Leek
2 Carrots
2 Celery stalks
1 Egg
Pepper and Salt
1 Lemon zested
50 gr Milk
Chopped Parsley
30-40gr Grated Grana Padano
Ground Nutmeg
Breadcrumbs
 
Salsa Verde: 
2 tbsp of salted capers, heaped, rinsed in cold water
2 Anchovies Fillets, rinsed in cold water
2 garlic cloves, peeled
100g of flat-leaf parsley, fresh
1 handful of Rocket,
1 handful of Basil leaves
1 handful of Coriander
70g of extra virgin olive oil
 
METHOD
Put all ingredients in the MIXER(not the oil), mix until all looks like a paste.
Add the oil a bit at the time until it becomes a sauce.
Adjust with salt if needed.
Ideally you have a meat mincer, but if not, a Mixer/Food processor would work.
Put the carrots, leek and celery in cold water, bring to the simmer and let it cook until soft.
Soak the diced bread with the milk, cut the left-over meats, the boiled vegetables and the Mortadella in rough pieces and work it in the mixer until it resemble a paste.
Add the egg, salt and pepper, lemon zest, chopped parsley and the nutmeg, mix all and create little meatballs that then you gently press into oval shape meatballs
Pass them in breadcrumbs and then fry them for a bout 2 minutes until golden brown.
Rest on kitchen towel to remove excessive oil and serve.