Flaminia is the nonna of two goregeous children I teach here in Rome. I was looking for perfect ‘secondo’ or maincourse for this season’s supperclub menu and polpette seemed to fit the bill and lucky for me this recipe was generously shared.
Polpette, or anything swine based are extremely Roman and with this falavour of white wine and lemon these really do make a delicious early Summer maincourse, especially coupled with the asparagus which is beautiful and bountiful at this time.
For two if you have a greedy husband!
Ingredients:
For the polpette:
300g minced pork
the inside of 2 bread rolls, soaked in milk for one hour
1 egg
zest of 1 lemon
3 big spoonful’s of parmesan
1 teaspoon of ground nutmeg
1 pinch of seasalt (grosso)
To cook:
vegetable stock
olive oil
½ lemon squeezed of juice
Simply mix all the ingredients for the polpette together in a large bowl and start forming small balls ready for the pan.
In a large frying pan add a good slug of olive oil and add a shallow bath of vegetable stock, heat through. Simmer the polpette for 15 mins or so after which you want to add ½ glass of white wine and cover for 30 minutes, over a medium heat. 3 minutes before they are ready give the polpette a good toss with ½ squeezed lemon. I served them on a potato and rosemary puree and with grilled asparagus. Divine if I do say so myself! Can’t I tempt you to visit us here in Rome for this yummy secondo?
fleurmakes 