Criniti's Blog
RECIPE: Ma’s Polpette

Moments of celebration and joy swiftly etch themselves into beautiful memories when famiglia come together over delicious food so why not try creating your own #crinitisomoment at home? Our receipe for Ma’s Polpette is the perfect place to start…When you’re here, you’re family. Enjoy!

Ma’s Polpette (Meatballs)

Preparation time: 45 minutes
Cooking time: 15 minutes
Makes: 10 meatballs

Ingredients

– 250g breadcrumbs
– 60ml milk
– 2 eggs
– 2kg lean beef mince
– 4 garlic cloves, minced ½
– bunch parsley, chopped ¼
– bunch basil, chopped
– 125g parmesan cheese, gratedInte
– Good grinding of black pepper
– 15g salt
– 150g plain flour
– 2L vegetable oil

Method

Soack breadcrumbs in milk until soft, strain excess milk. In a large bowl, mix breadcrumbs with eggs, minced beef, garlic, parsley, basil, parmesan cheese, pepper and salt until well combined. Mould into balls of approximately 200g size. Roll balls in flour. Heat vegetable oil in frying pan. Add calls and fry until golden. Serve with sauce.

 

Sugo di Pomodoro Fiesco (Napolitana Sauce)

Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Makes: 400Ml

Ingredients

– 60ml extra virgin olive oil
– 2 gloves garlic, thinly sliced
– 425g can peeled crushed tomatoes or 6 fresh tomatoes, cooked, peeled and crushed
– 1 teaspoon sugar, salt and pepper
– 5 fresh bails leaves, torn

Method

In a pan, heat garlic until is lightly golden, then add crushed peeled tomatoes and stir. Bring to boil and let simmer. Add sugar, salt & pepper and simmer until the sauce has reduced by one quarter.

Finish with basil leaves and stir them through the sauce.

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