For 4 people
400 grams of chopped ox
300 grams of chopped pork
2 cloves of garlic
100 grams of bacon
50 grams of tomato puree
200 grams of green olives
250 grams of mushrooms
50 grams of flour
20 olive oil Cl
Table salt of kitchen
Mix the meat, eggs and finely chopped garlic, to salt and pepper.
Then form balls, flour before making them gild in a frying pan with olive oil. Reserve.
In a casserole, make return the fine chopped onion and bacon.
Add the tomato puree and a little flour, then water glass. Leave stew with soft fire 15 minutes.
Incorporate the balls, mushrooms and olives.
Cover with water and carry to boiling. Add salt and pepper, cook with cover with small fire for 45 minutes.
If one does not have dry boletus, one can use cultivated mushrooms.
To drink with an Ego from Cazes Estate.