Friday, April 22, 2016

Polpette in bianco - White Wine Meatballs


Beef Mincemeat 
Black Pepper
Bread Crumb
Fresh Parsley
Smoked Ham Steak 
Vegetable Oil
White Wine


Cut the bread into cubes and soak them in milk.
Wash the garlic, take out the central part and chop it thinly as well as the parsley. Add the mixture to the meat.
Squeeze the bread and add it to the meat with chopped ham.
Add the eggs, the herbs and a handful of breadcrumbs. Knead the mixture until you have a uniform mixture. Salt slightly. 
With your hands, form some little meatballs, cover them in flour and set aside.
Chop the onion thinly, pan fry it over a low flame with little extra-virgin olive oil. In order not to make it brown, add some water every now and then.
When the onion is stew, remove it from the pan and set it aside. In the same sauce pan pour some oil and pan fry the meatballs over a medium flame.
When they are golden in every side, dry them in paper towel.

Wash the saucepan and put it on the stove again. Add the onions and the meatballs.
Blend and add a small glass of white wine. Cover and cook.
When the bottom of the pan has thickened, season with fresh parsley and serve.

INC News, 22/04/2016 

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