From the Amalfi Coast to Sicily, lemon leaves lend an unusual fragrant touch to this savory meat dish.
- ½ lb. (250 grams) lean ground beef
- 1 cup fresh breadcrumbs (use day-old bread)
- Few tablespoons of milk
- 1 egg
- ¼ cup red wine
- ¾ cup freshly grated parmesan cheese
- 2 sprigs of parsley, finely chopped
- ½ clove garlic, finely chopped
- Salt and pepper
- Extra-virgin olive oil
Soak the breadcrumbs in milk, then squeeze out excess. Mix together all the ingredients except the oil, and work with your hands until you have a soft mixture (add a bit of milk if necessary.)
Form the meat mixture into small flat patties, brush with oil on both sides, and place between 2 lemon leaves. Fasten with toothpicks and brush outside of leaves with olive oil.
Heat a flat iron grill over a high flame, then reduce heat to medium. Cook patties 3 minutes on one side, then turn and cook 2 minutes. The lemon leaves release their oil during cooking and flavor the meat. Remove the leaves before eating. Serves 4. Buon appetito!
The patties may also be cooked on a barbecue grill or in a hot oven, at 425° (200° C) for 7-10 minutes.