Polpette “al sugo” and “in bianco” (-69 weeks)


Let's start

Recipe 138: As i promised, here is the recipes for the “polpette” or meatballs, as my mum use to cook them.

On friday my guests tried the tomatoes sauce and the white sauce version and they will tell you their opinion and favorite.

Ingredients for 3-4 person:

500gr mince meat – fresh parsley flay leaves – a bit of parmisan (20-30 gr) – a bit of milk – 3 slice of bread – salt – garlic in powder – bread crumbs and 3 whole eggs.

For the sauces:

2 cans of tomato sauce – 1 carrot – 1 celery – 1 little onion – a glass of white wine – butter (2-3 slices) – oil – 1 vegetable stock.

I suggest you to start from the tomatoes sauce because it takes a bit of time to cook:

Put oil in a pan, and cut the onion in little pieces. When the oil is hot put the onion and wait until it take a bit of color. This in italian is called “soffritto” and it’s the base of a good sauce. Then add the 2 tomato cans, the carrot without skin and a good piece of celery. Cook on a low fire for at least 20 minutes.

In the meantime you can prepare the “polpette”:

Take the 3 bread slice, cut the dark crust and put them in a cup of milk, until they don’t get really dump. Cut the parsley in very little pieces and put them with the mince meat, add the 3 whole eggs, the Parmisan, a bit of garlic and salt, and finally the bread already squeezed from the milk.

Mix everything very well and start to prepare all the little balls. You will then pass them in the bread crumbs and they will be ready to be cooked.

When the tomato sauce is ready you can put some of the meatballs in the sauce and let them cook, turning them a bit sometimes.

almost ready!At this point you can also prepare the white sauce for the remaining meatballs:

Put the vegetable stock to cook in some hot water. Instead in another pan you will put a bit of oil, butter and after a bit you will add a bit of white wine. This sauce is very quick and when you think is ready you can start to fried the other meatballs. Because the meat will take a bit to cook, you will add constantly the “brodo” from the vegetable stock. This will maintain enough liquid to fried the polpette and will give a nice test to the sauce.

Turn often the meatballs and when (at least after 20 minutes) you see the tomato sauce quite thick and the meatballs in the white sauce quite colored, you can serve them.

I cooked them with some roast potatoes but you can choose any other side order.

Buon appetito!

PS. Mamy ho fatto le polpette ed erano buonissime!!!! che te ne pare delle foto?Anche Anna ha detto che le ricordavano un sacco quelle della sua mamma. Grazie tante e alla prossima ricetta.

6 responses to “Polpette “al sugo” and “in bianco” (-69 weeks)

  1. I have no word more tha AMAZING !!!! I don’t eat generally a lot but this time was so good that I couldn’t stop… y favourite “in bianco” bit if you give the others I’m also the most happy person in the world…. Thank you so so much…

    PS:
    Uno speciale ringraziamento alla mamma di Tilt attraverso la quale ho scoperto il vero cibo italiano … E ‘un po’ grazie a voi che la maggior parte dei giorni me la passo bene. Soprattutto grazie al talento e alla passione della cuoca.

  2. Io faccio anche la versione con lo zafferano e sono buonissime!!🙂

  3. Buone con lo zafferano…e a che punto lo aggiungi?

  4. I’m going to try these and see if they match up to Delia’s.

  5. Very good!

    I’ll wait your feedback😛

  6. It was a life that I was dreaming about the “polpette” definitly for the white version is the best…bytheway…..”gustose” both!!!! Very casa (home!!!) quanto è brava sta ragazza!!!

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