Name: Polpettine
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Ingredients: 1/2 cup soft white breadcrumbs; 2 tablespoon milk; 1 kilogram minced pork; 2 clove garlic, peeled and crushed; 1/2 cup finely grated pecorino romano cheese (or parmesan); 2 tablespoon chopped parsley; 1 teaspoon salt; freshly ground black pepper to taste; 1 medium (size 6) free-range egg; 3 tablespoon standard flour; olive oil for frying; 1 lemon for squeezing (use the lemon from the fennel braise); Fennel braise; 500 gram (2-4) fennel bulbs, trimmed and thinly sliced; 1 large onion, peeled and sliced; 3 tablespoon extra-virgin olive oil; 1/4 cup dry white wine; sea salt; finely grated zest 1 lemon; 12 large mint leaves

Polpettine

Mamma Rosa always added a handful of crumbs first soaked in milk to the meatball mixture, which kept the balls nice and light, and helped use up leftover crusts of bread.

Skip to Recipe

Makes 50 Item

Prep

35M

Cook

35M

Total

1H 10M

Ingredients

1/2 cup soft white breadcrumbs

2 tablespoon milk

1 kilogram minced pork

2 clove garlic, peeled and crushed

1/2 cup finely grated pecorino romano cheese (or parmesan)

2 tablespoon chopped parsley

1 teaspoon salt

freshly ground black pepper to taste

1 medium (size 6) free-range egg

3 tablespoon standard flour

olive oil for frying

1 lemon for squeezing (use the lemon from the fennel braise)

Fennel braise

500 gram (2-4) fennel bulbs, trimmed and thinly sliced

1 large onion, peeled and sliced

3 tablespoon extra-virgin olive oil

1/4 cup dry white wine

sea salt

finely grated zest 1 lemon

12 large mint leaves

Method

1.Put breadcrumbs in a bowl and pour on milk. Leave to soften for 5 minutes.

2.Add minced pork, garlic, cheese, parsley, salt, pepper and egg. Mix well and shape into balls. Chill for 30 minutes.

3.Put flour in a clean plastic bag and add half the balls. Shake to coat in flour, dusting off the excess.

4.Fry in hot oil in a large frying pan over medium heat, until browned all over, using two spoons for turning. Transfer to a plate and repeat with remaining meatballs.

5.Put fennel, onion and 2 tablespoons oil in a large frying pan over medium heat. Once it is hot and starting to sizzle, add wine and ½ teaspoon salt, then lower the heat and cover with a lid. Cook very gently for about 20 minutes, until tender.

6.Add lemon zest, then drizzle with 1 tablespoon oil. Add fried balls, sprinkle with sea salt, squeeze over lemon juice and scatter with mint.

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