Polpette alla Cantinella
- 10 ounces bread, 1 day old
- 2 cloves garlic, finely chopped
- 3 1/2 ounces ground beef
- 14 ounces ground veal
- 1 large bunch parsley leaves, finely chopped
- White pepper
- 4 tablespoons finely grated Parmesan
- 8 eggs
- Flour, for dusting
- 5 tablespoons corn oil
- 5 tablespoons olive oil
- 2 glasses red wine
- 2 cups beef stock
- Basil leaves, for garnish
- Serving suggestion: with mashed potatoes
Remove the crust from the bread and soak in water until soft.
In a large mixing bowl put the garlic, ground beef and veal, parsley, salt, pepper, and Parmesan. Squeeze the water out of the bread and add it in small pieces. Combine all the ingredients using your hands. Add eggs and mix thoroughly. Pat the meatballs into small, flat patties. Dust them in flour.
Heat both oils in a frying pan. When really hot, fry the meatballs for approximately 2 1/2 minutes on each side or until golden brown. Remove the meatballs and place them in a clean frying pan on a medium heat. When the pan is hot, add the wine and the beef stock. Turn up heat and cook for 5 minutes until the sauce thickens.
Garnish with basil leaves and serve with mashed potatoes.
Recipe courtesy Basilio Avitabile