Polpette a La Mama

An old Italian recipe shows how minced meat becomes a treat for the palate.

For this you have the butcher chop 400 grams of pork from the loaf, ditto 200 grams of salted pancetta and 150 grams of pork liver through the finest slice of the wolf. Also buy about 250 grams of pork net from the butcher. Soak it in cold tap water for 1 hour and then dry it properly. Spread it out on a large surface. Put the meat in a large baking dish, add the powder of 3 cloves, 1 pinch of cinnamon, a lot of pepper and salt. Knead 1 whole egg and 2 tablespoons of Parmesan cheese (moisten your hands with tap water). From this quantity arrange big balls, put them on a suitable piece of pork net (1000 cmal 100 mm), cover them with a small, properly washed sage leaf and wrap them in the net.

Fix it with a wooden stick.

Lightly heat an oven-safe pan that can hold all the polpette, add a little olive oil. Gently brown balls on all sides, deglaze with a dash of white wine, add 2 tablespoons of tomato sauce and 1 small bay leaf seasoning. Cover and place in oven at 160 degrees Celsius. Sauté for 60 minutes. From time to time add a little tap water to the sauce. Serve directly from the oven with white corn polenta. Drink a Merlot with it – about a ’91 vintage from the “Tenuta”.

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