Italian
Polpette Originali as Tradition Dictates, but with My Little Touch
by francesco aquila masterchef10 · 21.4K subscribers on YouTube
A rustic and traditional Italian meatball recipe, made with minced meat, stale bread soaked in cream and egg, garlic and parsley oil, Parmesan, and simmered in a datterini tomato sauce with fresh basil. The chef adds a personal touch with aromatic oil and careful cooking.
- Cook
- 30 min
- Difficulty
- easy
Ingredients
10 items- Macinato SceltoChoice minced meat
- Stale BreadStale bread, soaked and squeezed
- CreamCream
- 1 pcsEggEgg
- Olio Aromatizzato con Aglio e PrezzemoloGarlic and parsley oil
- Parmigiano ReggianoGrated Parmesan
- SaltSalt
- Olive OilOlive oil, for toasting and oiling hands
- Salsa di DatteriniDatterini tomato sauce
- Fresh BasilFresh basil leaves
Method
- In a bowl, combine minced meat, the stale bread (previously soaked in cream and egg and squeezed), the egg, cream, garlic and parsley oil, grated Parmesan, and salt.
- Mix everything thoroughly with your hands until well combined.
- Lightly oil your hands, then shape the mixture into meatballs.
- In a frying pan, heat a drizzle of oil and toast the meatballs until golden brown on all sides.
- Add the datterini tomato sauce and fresh basil to the pan.
- Let the meatballs cook on low heat for 30 minutes, stirring occasionally.
- Serve the meatballs with the sauce.
francesco aquila masterchef10
Professional chef21.4K subscribers on YouTube11.1M total channel viewsCanale ufficiale di Francesco Aquila, Vincitore di Masterchef Italia 10. #masterchef #ziobricco #masterchefit @Aquilamasterchef
