Difficulty:[usr 2]
Put the butter in a skillet over moderate heat, adding the diced pork and turkey. Salt, cook for ten minutes.
Finely chop the ham and mortadella. Put the mince in a salad bowl. Beat the egg with 1 pinch of salt, pepper and nutmeg; stir the mixture into the diced meat.
Fill each winkle with a small ball of stuffing.
Heat the chicken broth, cook the winkles in it, about 19 minutes.
Prepare the sauce by blending the chopped tomatoes in an electric blender. Put this puree in a sauté pan with the basil, rosemary, salt.
Add the cream, let it reduce, then throw in the winkles, stir for a minute. Divide among 4 warm plates.
A recipe from Chef Hubert for Panzani
