Veal and Tarragon Meatballs with Puttanesca Dipping Sauce

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

All the techniques that I learned while at FCI have made it possible for me to expand my own style of cooking to include flavors and ingredients from all over the world. These Italian-accented meatballs make an elegant hors d’oeuvre when each one is skewered with a 3.8-centimeter (1½-inch) rosemary branch. They are also a boon to the kitchen in that they can be made in advance and frozen. Thaw and reheat in a 177°C (350°F) oven before serving.