Polpette bollite (Steamed meatballs)
Added by FoodTube | Thu 03 Oct 2013 @ 09:55
This dish is very sentimental to me as my mother would cook it especially when I was recovering after an illness. As the meatballs are steamed and not fried, they are gentle on the stomach and easy to digest, so a good way to enjoy meatballs without the added fat! Use the best lean minced beef you can find, if possible, steak mince is ideal.
100g stale bread, crusts removed
extra virgin olive oil
250g lean beef and pork mince
1 fresh red chilli, finely chopped
1 clove of garlic, finely chopped
a handful of fresh flat-leaf parsley leaves, finely chopped
sea salt and freshly ground black pepper
Parmesan cheese, to serve
rocket, to serve
About half an hour before starting, tear the bread into a bowl and cover with water, then set aside.
Half fill a pan with cold water and place over a high heat. Place a plate, roughly the same size as the pan, on top then add 1 tablespoon of extra virgin olive oil and 3 tablespoons of water to the plate.
Meanwhile, squeeze the liquid out of the bread and tear into small chunks, placing in a large bowl along with the mince, red chilli, garlic and most of the parsley. Add 2 tablespoons of extra virgin olive oil and a pinch of salt and pepper. Mix the ingredients until well combined, then with wet hands, shape the mixture into about 50 small balls. When the water begins to boil, reduce the heat to a simmer. Place the meatballs on the plate (you may need to do this in batches), then cover with either another plate or, ideally, a glass bowl. Leave to steam for 30 to 35 minutes, turning the meatballs halfway.
Meanwhile, cook the linguine according to packet instructions. Drain, reserving a cupful of cooking water, and add to a large frying pan over a low heat. Add the steamed meatballs and toss together. Add a grating of Parmesan, the remaining parsley and a splash of cooking water to loosen. Serve with some lemony dressed rocket and extra Parmesan, if you like.