Meat-stuffed potatoes with white wine sauce

Ingredients

• 16 medium-sized apples
• 300 g of veal
• One and a half cans of natural tomato
• 2 medium-sized onions
• 2 red bell peppers
• 5 cloves of garlic
• Fresh parsley
• 1/4 cup of breadcrumbs
• 250 ml of oil
• salt
• 100 ml of dry white wine
• water

Cut the meat into pieces and marinate it with one crushed garlic clove for 15 minutes.

Heat the oil in a saucepan and brown the meat. Add a chopped and peeled onion, and let it brown slightly, then add the chopped tomatoes and bell peppers, stirring constantly.

In a mortar, crush another clove of garlic with some parsley, and mix with a splash of white wine. Pour over the meat, and season with salt. Cook gently until the meat is tender, adding a little water if needed.

Only prepare the apples to accompany the meat when the meat is cooked, to prevent them from turning brown.

Separate the meat from the sauce and allow the sauce to reduce without burning. Finely chop the meat on a cutting board, then return it to the reduced sauce and mix well.

Choose medium-sized, smooth-skinned apples, peel them, and scoop out the cores using a suitable tool. Fill each apple with a mixture of sauce and meat, then plug each hole with a piece of potato. Season the remaining pieces with crushed garlic and set aside.

In a hot frying pan with plenty of oil, brown the apple fritters on all sides and place them in a casserole dish as they are ready. Repeat with the remaining pieces, placing them between the filled apple fritters.

With a little bit of frying oil (remove any excess or filter it if it’s dirty), prepare a sauce with the remaining chopped and peeled onion. Add the breadcrumbs, and brown them slightly. Then, add the crushed garlic and mix with the remaining white wine. Simmer for about 10 minutes, then pour over the apples and add enough water to cover them. Season to taste, as the meat is already salted. Cook until the apples are tender, making sure they remain whole. Serve on a plate with all the sauce.