Sicilian Polpette
Polpette is a staple Italian dish originally made to use up leftover meat and stale bread. It can serve as a quick and easy weeknight meal, lovely simmered in a fresh sugo di pomodoro or finished off sauteed in a white wine or vermouth. Mopping up the juices (or sauce) with fresh Italian crusty bread is a must!
Serves: Makes approximately 25.
Preparation: 25 minutes
INGREDIENTS
250g premium veal mince
250g premium pork mince
2 garlic cloves, minced
15g freshly grated pecorino
¼ cup breadcrumbs
1 egg
½ cup finely chopped parsley
Zest of 1 lemon
Salt and pepper
¼ cup olive oil
¼ cup plain flour
½ cup Cinzano Bianco White Vermouth or white wine
Extra parsley, to serve
Combine the mince, garlic, pecorino, breadcrumbs, egg, parsley, lemon zest, a good pinch of salt and a grind of black pepper in a medium-sized bowl.
Form the mixture into small balls, about the size of a walnut in its shell. You should get about 25 equal balls.
Lightly coat both sides of the meatballs with some flour.
Heat the oil in a large frypan over medium heat.
Fry the polpette until golden brown on both sides, and cooked through. About 4-5 minutes each side.
Add the wine to deglaze the pan, while the polpette are still in the pan to coat with the final layer of flavour.
Serve immediately, or at room temperature, scattered with extra parsley if you wish.
