Polpette Napoletane
From jkstern 17 years agoIngredients
- 2 slices stale white bread, crusts removed shopping list
- 1 cup milk shopping list
- 1 small bunch flat-leaf parsley, finely chopped shopping list
- 1 clove garlic, finely chopped shopping list
- 9 ounces minced beef and pork, equal amounts shopping list
- 2 fresh eggs shopping list
- 2 ounces pecorino, grated shopping list
- salt and freshly ground black pepper shopping list
- 1 buffalo mozzarella, drained and chopped into little pieces shopping list
- Unseasoned bread crumbs shopping list
- extra-virgin olive oil, for frying shopping list
- tomato sauce, recipe follows shopping list
- Tomato sauce: shopping list
- extra-virgin olive oil shopping list
- 1 clove garlic shopping list
- 3 (12-ounce) tins peeled cherry tomatoes shopping list
How to make it
- Put the bread in a small mixing bowl, cover with milk, and leave to soak.
- Chop the parsley and garlic together. Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Add parsley and garlic. Use your hands to mix the ingredients. Break eggs into the mixture to bind it. Keep mixing. Add the pecorino. Season with salt and freshly ground black pepper. Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella. Cover it up and pat meatball into shape. Roll them in bread crumbs. Pour olive oil into a frying pan and when it's really hot, fry the meatballs for 5 minutes, or until they have formed a crust. Then turn over. When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.
- Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.
- Tomato sauce:
- Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes.
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