Chef Piero’s Polpette Di Carne

Chef Piero’s Polpette Di Carne

1 lb Ground Beef

1 lb Ground Pork

2 cups Ricotta Cheese

½ cup Parmesan Cheese

1 ½ tsp Nutmeg

1 tsp Kosher Salt

2 Eggs

½ cup Pancetta- minced

About 1 cup of flour for patties

About ¼ cup of olive oil for sauce and searing patties

For the Sauce:

6 Cloves of Garlic- minced

1 cup Fry Vineyard’s Organic Sauvignon Blanc (Mendocino County)

1 mild Onion- chopped

3 stalks Celery- minced

3 cups of Water

3 cups Chicken Stock

6 ounces Tomato Paste

6 ounces Frozen Peas

Directions for Sauce:

In a medium sauce pan add 4 T of olive oil, pancetta, onion, celery, and garlic and simmer for about 5 minutes. Then add water, wine chicken stock and tomato paste and continue to simmer for 25 minutes. While sauce is simmering prepare the patties as directed below.

Directions for Polpette:

In a bowl place beef, pork, ricotta cheese, parmesan, nutmeg, salt, and eggs then mix well. Then shape into small patties. Now cover both sides of patties with flour.

Place patties in preheated skillet with olive oil and sear patties on both sides until golden brown.

When the sauce is finished simmering, add the patties along with the frozen peas and continue to simmer for another 15 minutes. Serve Polpette alone or over mashed potatoes.

Serves 4.

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