A Taste of Tuscany – Fettine fritte con pomodori (Fried meat slices with tomatoes salad)

Easy, quick, cheap, actual and timeless recipe, everybody loves to eat it for lunch, or dinner, or merenda!!!!
Wonderful to be eaten even the day after put between two bread slices….wow, I can’t wait to eat a full dish of these “fettine” (fettine means small, thin slices of meat)
Every bite is a traditional taste of Tuscany, when we eat this dish at home, we absolutely don’t feel ashamed of eating even 5-6-7……pieces per person!!!!!
Ingredientes for 1 person:
a couple of meat slices

(I prefer to use pork loin but you can use any meat you like or have in the fridge)
1 beaten egg

(this quantity,is really too much but you can re-use the leftover egg for other things)
5-6 tbsp of corn flour (if you use this flour you will not have problems for celiacs too)
1 tomato (diced and seasoned with olive oil, salt, pepper and oregano)
oil for frying (I usually use extra virgin olive oil or peanut oil to fry)
Using a meat tenderizer beat the meat slices, they must be as thin as possible so that they will become very tender and, most important, they will cook very fast.
Pass them in the beaten egg, than press them very well into the flour.
As soon as the pan with the oil reaches the right temperature, put the ” fettine”.
Fry them for a couple of minutes per side to get a nice golden colour.
Once ready put them on a paper towel to dry the excess of oil than put them in a dish and cover with the tomatoes.
Squeeze the lemon wedge on top of this amazing meal and…Enjoy it!

 

Meat Patties with Wine Sauce

Meat Patties with Wine Sauce

500 gms assorted minced meat (better if minced at home)

1 sausage (if available)

1 handful of grated cheese

1 tps fennel or coriander seeds

2 eggs

salt and pepper

flour

Peanut oil

red or white wine, or tomato sauce

Mince the meat and add to the well drained and squeezed bread. Add all the other ingredients and hand mix until it is all well amalgamated. From into apricot sized balls, roll these in flour and then fry in abundant, but not toodeep, oil until golden on all sides. Drain on kitchen paper. At this point, if you want to serve them with a wine sauce, put them in a frying pan with extra virgin oil. When they start to sizzle add ½ glass of wine, ½ glass of water and a good lump of butter and continue cooking. When the sauce has a dense, velvet consistency the patties are rady to serve. If you prefer to use a tomato sauce, put 1 glass of water, salt and pepper and extra virgin olive oil in a frying pan and cook for 5 mins. Add the patties and continue cooking until the sauce is to your preferred thinckness.