Polpette Alla Casalinga Recipes

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POLPETTE ALLA CASALINGA



Polpette Alla Casalinga image

This recipe for meatballs is the best that I have discovered. It came from the cookbook, "The Cooking of Italy". It actually is a Time-Life book, that has amazing information on the history of Italian cooking along with the regional applications. My ex mother in-law, who was born and raised in Italy says it's pretty accurate. She was and still is an amazing cook and baker at the age of 88. I still call her for help on recipes. Whoever tries this recipe, I hope you enjoy these meatballs as much as my family does.

Provided by Nana Chickens

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 slices French bread or 2 slices Italian bread, torn into small pieces
1/2 cup milk
1 lb beef chuck, ground twice
1/4 lb sweet Italian sausage, removed from casing
6 tablespoons parmesan cheese, freshly grated
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon olive oil
2 teaspoons garlic, finely chopped
1 teaspoon lemon peel, grated
1/4 teaspoon ground allspice
1 teaspoon salt
fresh ground black pepper
1 egg, lightly beaten
olive oil or vegetable oil

Steps:

  • Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.
  • In a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
  • Shape the mixture into small balls about
  • 1 1/2 inches in diameter.
  • Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.
  • Heat 1/4 cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it.
  • Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
  • In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.
  • Add more olive or vegetable oil as needed.
  • Serve the meatballs hot in your favorite tomato sauce.

POLPETTE ALLA CANTINELLA



Polpette alla Cantinella image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

10 ounces bread, 1 day old
2 cloves garlic, finely chopped
3 1/2 ounces ground beef
14 ounces ground veal
1 large bunch parsley leaves, finely chopped
Salt
White pepper
4 tablespoons finely grated Parmesan
8 eggs
Flour, for dusting
5 tablespoons corn oil
5 tablespoons olive oil
2 glasses red wine
2 cups beef stock
Basil leaves, for garnish
Serving suggestion: with mashed potatoes.

Steps:

  • Remove the crust from the bread and soak in water until soft.
  • In a large mixing bowl put the garlic, ground beef and veal, parsley, salt, pepper, and Parmesan. Squeeze the water out of the bread and add it in small pieces. Combine all the ingredients using your hands. Add eggs and mix thoroughly. Pat the meatballs into small, flat patties. Dust them in flour.
  • Heat both oils in a frying pan. When really hot, fry the meatballs for approximately 2 1/2 minutes on each side or until golden brown. Remove the meatballs and place them in a clean frying pan on a medium heat. When the pan is hot, add the wine and the beef stock. Turn up heat and cook for 5 minutes until the sauce thickens.
  • Garnish with basil leaves and serve with mashed potatoes.

RIGATONI ALLA CASALINGA



Rigatoni Alla Casalinga image

This hearty and satisfying rigatoni with lamb, white beans and tomatoes is a simple, home-style Italian dish. Serve with a side salad, garlic bread and a cold pino grigio wine. From the R.S.V.P. section of an April 1989 issue of Bon Appetit. It was requested from Rao's Italian Restaurant in Houston, Texas.

Provided by Leslie in Texas

Categories     Lamb/Sheep

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
6 garlic cloves, peeled and sliced
1 1/2 lbs lamb shoulder, trimmed and cut into 1/2-inch pieces
3/4 cup dry white wine
1 (28 ounce) can Italian plum tomatoes, undrained
10 ounces rigatoni pasta
1 1/2 cups drained canned cannellini beans
2 bunches arugula, torn into pieces
salt and frashly ground pepper
freshly grated parmesan cheese

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Add garlic and saute 2 minutes;transfer garlic to small bowl, using slotted spoon.
  • Add lamb to pan in batches and brown well, about 10 minutes;return garlic to pan.
  • Add wine and bring to boil, scraping up any browned bits.
  • Add tomatoes with juices and bring to boil.
  • Reduce heat and simmer until lamb is tender, breaking up tomatoes with spoon, about 30 minutes.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Bring sauce to simmer before continuing.).
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking; drain well.
  • Mix pasta, beans arugala, and salt and pepper to taste into sauce and stir to heat through.
  • Transfer to large bowl and serve with cheese.

Nutrition Facts : Calories 925.2, Fat 43.7, SaturatedFat 17.3, Cholesterol 182.4, Sodium 135.8, Carbohydrate 78, Fiber 9.1, Sugar 7.3, Protein 46.9

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