Recipe courtesy of Maria Pia Hellrigel

Polpette Ubaldine Medievali (Meat Dumplings with Medieval Spices)

Save Recipe
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
Share This Recipe

Ingredients

Sauce:

Directions

  1. 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.

Sauce:

  1. 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.
24m Intermediate 100%
CLASS
29m Easy 97%
CLASS
35m Intermediate 95%
CLASS

29m Easy 99%
CLASS
17m Easy 95%
CLASS
14m Intermediate 100%
CLASS