Recipes made in Italy by Italians in Italian. Translated for You with Love


Quenelle is a French term indicating a sort of oval meatball, prepared with meat or fish, then put in a mixer in order to obtain an almost creamy mixture. Later, this is combined with eggs and other fatty ingredients and finally cooked either in water or in the oven with the addition of bechamel.

Quenelles are always served hot, both as an appetizer or as a first course as well as a side dish.

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