Polpette in bianco con cipolle ed erbe
Directions
- 1Mix good quality meat, half pork and half veal, and add two small sausages.
- 2Soak good stale homemade bread in milk.
- 3Add one whole egg to the mixture.
- 4Add a generous dose of grated Parmesan cheese.
- 5Add grated garlic.
- 6Season with nutmeg and a little lemon zest.
- 7Use your hands to mix; if too soft, add more grated Parmesan.
- 8The mixture is ready when it detaches from the sides of the bowl.
- 9Lightly moisten your hands and form medium-sized meatballs.
- 10Lightly flour the meatballs for a perfect sauce.
- 11Heat a drizzle of olive oil and two small pieces of butter in a pan.
- 12Brown the meatballs without moving them too much, ensuring they are well colored but still raw inside.
- 13Slice a large onion very thinly and add it to the meat cooking base, lowering the heat slightly.
- 14Deglaze with a good amount of white wine to capture the meat flavors.
- 15Add the meatballs back into the pan.
- 16Add a ladleful of meat broth.
- 17Add plenty of thyme and sage.
- 18Let it cook for about half an hour to create a nice sauce.
- 19Add toasted pine nuts and a little white wine-soaked raisins.
- 20Let the sauce thicken for a moment before serving.
Ingredients
- 500 gr macinato di maiale
- 500 gr macinato di vitello
- 2 salsicce al finocchietto
- 300 g pane raffermo
- 150 ml latte
- 1 uovo
- 1 spicchio d’aglio
- qb Noce moscata
- qb scorza di limone
- qb Salvia
- qb rosmarino
- 2 cipolle dorate
- 40 gr pinoli
- 40 gr uvetta
- 150 ml vino bianco
- qb Sale
- qb pepe nero
- qb Olio evo
- 1 mestolata brodo di carne
Equipment
ciotola grandegrattugiapadella
Tips
- Use good quality meat, half pork and half veal.
- Do not use breadcrumbs, but stale homemade bread soaked in milk.
- The dough should detach from the sides of the bowl when ready.
- Use slightly damp hands to form the meatballs.
- Do not overcook the meatballs; they should be sealed outside but still raw inside.
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