Polpette

Name: Polpette
Yield: makes 8 servings as a starter, 4 servings with pasta as a main course
Ingredients: 1/2 pound each ground veal and pork or any combination of ground meats; 1 egg; 1/4 cup freshly grated Parmesan cheese; 1/4 cup chopped fresh parsley leaves; 1/4 cup minced onion; Salt and black pepper to taste; 2 tablespoons extra virgin olive oil; Flour for dredging

December 14, 2011

Needless to say, you can put these in almost any tomato sauce (pages 606–607) and use them for spaghetti and meatballs. But they’re often served in Italy as a small first course, sometimes over cabbage. I like the combination of veal and pork best, but you can use any combination you like or even all beef.

Recipe notes

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