"Headless larks" - Alouettes sans tête from Provence

Conserverie Rizzo

A specialty of Provence.

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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.

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