POLPETTE

MEATBALLS

In Venice, don’t miss the polpette fritte (deep-fried meatballs) from the bàcaro-trattoria Cà D’Oro/Alla Vedova, located in a little alleyway off the Strada Nuova, near the Cà D’Oro palace. I took inspiration from it and give you a pan-fried version.

SERVES 6 PREPARATION TIME: 30 MINUTES COOKING TIME: 10 MINUTES RESTING TIME: 1 HOUR

80 g (2³/₄ oz) sandwich bread, crust removed

100 ml (3¹/₂ fl oz) milk

2 French shallots

10 g (¹/₄ oz) butter

Olive oil

500 g (1 lb 2 oz) minced beef (15% fat)

2 tablespoons chopped flat-leaf (Italian) parsley

50 g (1³/₄ oz) parmesan cheese, grated

1 egg

Plain (all-purpose) flour, for dusting

Soak the bread in the milk before mashing it with a fork. Peel and chop the shallots and sauté them in the butter and a little olive oil, then cool. Combine the minced beef, bread, cooked shallots, parsley and parmesan in a mixing bowl, then add the egg, salt and pepper. Shape the mixture into balls the size of a large walnut in the palm of your hands. Dip them in the flour, place them on a dish, cover with plastic wrap and let them firm up in the refrigerator for 1 hour. Brown the meatballs in a little oil in a non-stick frying pan on medium heat, then reduce heat and cook them gently for 10 minutes, turning regularly. Serve with toothpicks.

VARIATIONS

In a deep-fryer or large heavy-based saucepan, heat some oil to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Dip the meatballs successively in flour, beaten egg and breadcrumbs to coat completely, and deep-fry them in the oil. Brown them on all sides then drain on paper towels. Let them cool a little before serving.

Instead of bread, mash 1–2 boiled potatoes. Once they have cooled, mix them with the minced beef.

You can also use minced cooked beef—the leftovers from a bollito misto—and mix it with a little chopped mortadella and an egg. If the mixture is too soft, add some flour or breadcrumbs.