LEMON FLAVORED MEATBALLS
Polpettine
These meatballs come from the island of Ischia, off the Amalfi coast, and use the lemons grown there. Meyer lemons might be nice to try. This recipe is from the restaurant Girasole.
1-lb lean veal
1 3/4 oz fresh bread crumbs from good white bread
1 3/4 oz freshly grated Parmesan cheese
1 oz pine nuts
Grated peel from two medium lemons
1 Tbs fresh-squeezed lemon juice
1 egg
Chopped Italian flat-leaf parsley
salt
black pepper
oil for frying
In a food processor mix together all ingredients to make a fine paste. If the mixture is a little too dry, add a little more lemon juice.. Allow to rest for at least 30 minutes in the refrigerator before rolling into balls about 1 ½ inches in diameter. Flatten slightly with your thumb then fry in hot oil until golden brown on both sides.
These meatballs are usually served with a small amount of fresh tomato sauce. If using the sauce, it should only be about a spoonful for each polpettine. Sauce should be light and simple, such as the one below
Tomato Sauce
1 Tbs mild flavored EVOO
1 small onion, chopped
1 or two small cloves garlic, minced
1 14-oz can Italian plum tomatoes
8 fresh basil leaves
Heat the oil and gently fry the onion and garlic until they are transparent. Add tomatoes and cook quickly in a shallow, uncovered pan so that the sauce thickens but remains a bright red. Season to taste then purée with the basil leaves
Polpettine
These meatballs come from the island of Ischia, off the Amalfi coast, and use the lemons grown there. Meyer lemons might be nice to try. This recipe is from the restaurant Girasole.
1-lb lean veal
1 3/4 oz fresh bread crumbs from good white bread
1 3/4 oz freshly grated Parmesan cheese
1 oz pine nuts
Grated peel from two medium lemons
1 Tbs fresh-squeezed lemon juice
1 egg
Chopped Italian flat-leaf parsley
salt
black pepper
oil for frying
In a food processor mix together all ingredients to make a fine paste. If the mixture is a little too dry, add a little more lemon juice.. Allow to rest for at least 30 minutes in the refrigerator before rolling into balls about 1 ½ inches in diameter. Flatten slightly with your thumb then fry in hot oil until golden brown on both sides.
These meatballs are usually served with a small amount of fresh tomato sauce. If using the sauce, it should only be about a spoonful for each polpettine. Sauce should be light and simple, such as the one below
Tomato Sauce
1 Tbs mild flavored EVOO
1 small onion, chopped
1 or two small cloves garlic, minced
1 14-oz can Italian plum tomatoes
8 fresh basil leaves
Heat the oil and gently fry the onion and garlic until they are transparent. Add tomatoes and cook quickly in a shallow, uncovered pan so that the sauce thickens but remains a bright red. Season to taste then purée with the basil leaves
