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- 600 GRAM MINCED BEEF
- 2 ONIONS, chopped
- 1 LEMON, juice and rind
- PINCH OF NUTMEG
- 3 EGGS
- 1 TBSP BREADCRUMBS
- 1 TBSP FLOUR
- 1 TBSP BUTTER
- 1 CUP WHITE WINE
- 1 TBSP CAPERS
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- 400 GRAM FLOUR
- 1 TSP YEAST
- 6 TBSP TOMATO SAUCE
- 1 ONION, sliced
- 200 GRAM BLACK PUDDING, sliced
- 100 GRAM BACON, sliced
- 2 BOLLS MOZZARELLA, sliced
- 1 APPLE, peeled, cored and
sliced
- 50 GRAM WALNUTS, chopped
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Stir fry the onions for 5 minutes. Mix the minced
beef with the onions, the breadcrumbs, the lemon rind, 1 egg, the nutmeg
and pepper and salt to taste and make 12 medium size balls out of this
mixture. Melt the butter with the flour. Simmer for 3 minutes while
stirring. Add the wine and the lemon juice, stir. Put the meatballs
in this sauce, put a lid on the pan and simmer for 20 minutes. Arrange
the balls on a plate. Split the remaining eggs and add the egg yolks
to the sauce. Heat very slowly while stirring until the sauce thickens.
Add the capers and pour the sauce over the meatballs.
Königsberg used to be an important town in East-Prussia,
Germany, but in 1945 this part of the country was taken by Germany and
the town Königsberg became Kaliningrad. So basically it is now a
Russian
recipe with a
German
background.
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Mix the flour with
the yeast, 1 teaspoon salt and 1 cup of water and knead for 10
minutes. Allow the dough to rise for one hour. Divide it into two
pieces and roll these out two pizza circles. Distribute the tomato
sauce over the dough circles, followed by the onion, the black
pudding, the bacon and the apple. Top off with mozzarella and
walnuts. Bake the pizzas 15 minutes at 220 degrees
Celsius.
This is not a very usual topping for a pizza but
really delicious. Inspired by John Lanzafame's "Pizza Modo Mio".
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