Polpette Ubaldine Medievali (Meat Dumplings with Medieval Spices)

  • 11 ounces assorted meats (veal, chicken, beef, etc.)
  • 1 large roll, without the crust cut into small pieces
  • 2 eggs
  • 2 ounces Parmigiano-Reggiano
  • 1 sausage, without fennel
  • 2 crushed cloves
  • Nutmeg, to taste
  • Sea salt and freshly ground pepper, to taste
  • 4 to 5 fresh or day-old rolls to make bread crumbs
  • Vegetable oil, for frying
  • SAUCE:
  • 2 tablespoons fresh tarragon, chopped
  • 1 tablespoon capers, drained
  • 1 roll without crust
  • Red vinegar
  • 1 cup extra virgin olive oil
  • Sea salt and fresh pepper, to taste
  • Grind the meat. Mix all of the ingredients together and add to the ground meat. Make small dumplings (approximately the size of hazelnuts.) To make the bread crumbs, remove the crust from the 4 to 5 rolls and put bread in a food processor until consistency is like flour. Roll dumplings in bread crumbs and shake off excess. Fry in hot oil until golden. Remove the dumplings with a skimmer and place on paper to remove the excess oil.

  • Chop the tarragon and capers very finely. Soak bread in red vinegar. Squeeze out the excess vinegar and chop into very small pieces. Mix all ingredients together. Add sea salt and pepper to taste. Serve with dumplings.

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