3 thick slices of bread, soaked in water
500 gr. finely minced beef
2-3 cloves garlic, peeled and crushed
2 teaspoons cummin
1 glass white wine
30 gr. flour, for frying
2 tablespoones olive oil
3 tablespoons tomato puree or 1200
gr. can tomatoes, liquidized roughly
chopped parsley, to garnish
Serves 4 persons as a main course!
Serves 7 persons as a
starter, allowing 2 per person!
|METHOD||Soak the bread in water for 10 minutes and discard
the crust. Squeeze the water from the bread and mix with the mince, egg, garlic,
cummin, salt and pepper and 3 tablespoons of the wine. (The best results for
mixing are always achieved by using your hands.) When properly mixed make long
thin shapes, like fat cigars, about the length of your finger (around 15 of
them), roll them in the flour and fry in the vegetable oil on medium heat,
making sure that they are crisp all over.
In the meantime, put the olive oil
in a saucepan and, when it is warm, add the tomatoes and the rest of the wine
and cook slowly for 5 minutes, stirring and making sure it does not stick. Add
the soutzoukakia as they come out of the frying pan, roll them in the
torrato sauce, add a little more water if needed, cover and cook slowly for 10
minutes. Garnish with chopped parsley.
With its rich sauce it can be served
with plain white rice, or mashed potatoes as a main dish. It can also be a very
good starter for a dinner party.
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