Aubergine Polpettine Recipes
POLPETTINI
If you ask Anne Burrell, there's a good chance her fiancé, Stuart Claxton, fell in love with her over meatballs. "The recipe here is called polpettini, which roughly means 'little ones,' but I usually make a version of this dish for Stuart called polpettone, which is like 'big one,' " says the chef. "Maybe that's why he put a ring on it!" Anne suggests whipping up these meatballs for anyone you love: "They are great to serve as a little bite before a meal." -Jessica Dodell-Feder for Food Network Magazine.
Provided by Anne Burrell
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Coat a large skillet with olive oil and heat over medium heat. Add 3 diced onions, season with salt and cook until soft, 8 to 10 minutes. Add 3 finely chopped garlic cloves and cook 2 to 3 more minutes. Let cool.
- Mix 1/2 pound each ground beef, veal and pork with the onion mixture, 3/4 cup Parmigiano, 1/2 cup breadcrumbs, 1/4 cup water, 3 eggs and 3 tablespoons finely chopped rosemary; season with salt. The mixture should be pretty loosey-goosey; add 1 to 2 tablespoons more water if needed. Roll into 1-inch balls.
- Working in four batches, cook the polpettini in olive oil in a large skillet over high heat, turning, until browned. Add 1/2 cup chicken stock to each batch; cook until reduced by half, 2 to 3 minutes. Serve on rosemary sprig "toothpicks."
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