|
|
| VEAL AND RICOTTA POLPETTINE |
| 4-6 servings |
 |
| INGREDIENTS |
2 lbs ground pork
2 lbs ground veal
3/4 C parmigiano, grated
1/2 C Italian parsley, chopped
3 eggs
1/2 t nutmeg, freshly grated
1 lb ricotta
to taste salt and pepper
1 1/2 C fresh breadcrumbs
12 C tomato sauce
|
|
|
|
|
| TO FINISH |
| Typically you should serve this in two courses: first some pasta with
the sauce, then serve the polpettine on a platter with the sauce and
freshly grated parmigiano. |
| METHOD |
| If ricotta is moist, let it drain overnight in the refrigerator.
To make the fresh breadcrumbs take some day old stale bread and
cut the crusts off, then cut interior into cubes and pulse in a food
processor until the texture of fine meal. Set aside.
In a large mixing bowl or in the bowl of an electric mixer, place all
the ingredients and mix thoroughly. Test a small piece of the mixture
in a hot pan or in the microwave. Verify the seasoning.
Roll into balls and refrigerate one hour.
Cook the polpettine in extra-virgin olive oil until well browned.
• Place in a large pot with the tomato sauce and simmer slowly |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
