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Joined: Apr 2006
Here's a recipe from one of the many cooking classes I've taken. They make a great little appetizer.
Polpettini
These little appetizers can be baked ahead and fried just before serving.
1/2 lb ground veal
1/2 lb ground pork
2 tsps fresh sage, chopped
4 tbsp toasted pine nuts
2 eggs, lightly beaten
S & P to taste
Place ingredients in large bowl and mix by hand until ingredients are just combined. Form into small balls, no larger than an inch. Place on baking sheet. Place in a preheated 375 oven for 15 minutes. Remove, and drain on paper towel.
When ready to serve, heat 1/2 cup white wine with 4 tbsp olive oil in a frying pan. Bring to gentle boil. Add meatballs and cook until heated through. It won't take long. Add a good splash of fresh lemon juice.
Practice safe lunch. Use a condiment.
Posts: 5,119
Threads: 0
Joined: Apr 2006
"ravioli"
With a brown butter sage sauce!
Practice safe lunch. Use a condiment.