Difficulty [usr 1]
Trim the beatillas, cut the kidney livers into pieces… Fry in a frying pan with a little oil over high heat, then leave to gently confit. Book.
Put the shallots and the wine in a small sauté pan, reduce over very low heat until there is no more liquid.
Brown the pine nuts in a small pan and let cool.
Sort, hull, rinse and dry the spinach leaves. Arrange them in a star pattern on plates. Season with salt and pepper.
Put the shallots in a bowl, add the vinegar and oil, emulsify with a fork
Divide the hot meatballs among the plates. Sprinkle the pine nuts and drizzle the sauce over the baby spinach and baby spinach.
Serve immediately.
Chef Hubert's culinary ideas
