"Headless larks" - Alouettes sans tête from Provence
A specialty of Provence.
This recipe from Provence contains no larks, but pork meat balls wrapped in a thin slice of beef, cooked in an aromatic tomato and white wine sauce.
Serving suggestion : Heat slowly, without boiling, and serve with fresh pasta or polenta.
50 % meat balls: beef, pork, garlic, parsley, tomato, carrot, onion, white wine, peanut oil, salt, pepper, thyme, rosemary.
With this product, we recommend :