Polpettine In Agrodolce Di Gangivecchio Sweet Sour Meatballs Recipes

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POLPETTINE IN AGRODOLCE DI GANGIVECCHIO (SWEET SOUR MEATBALLS)



Polpettine in Agrodolce Di Gangivecchio (Sweet Sour Meatballs) image

This recipe is from the restaurant located in Gangivecchio, the 600-year-old Tornabene family home in Sicily. In Italian, antipasti literally means "before the meal." Appropriately enough, antipasti are small portions of foods that are served as a tantalizing overture to the fundamental courses in a menu. At Gangivecchio, they typically serve three or four of an assortment of antipasti rustici. A small amount of each antipasto is arranged on individual plates for every diner. In Sicily, until the last several decades, antipasti were served only at special celebrations or large functions like weddings and official receptions. Many Sicilians were too poor and too busy to prepare antipasti. Restaurants really invented antipasti, which were and are often still temptingly displayed on a long table containing as many as two dozen or more dishes. These dishes ranged from stuffed vegetables to marinated seafood, usually served at room temperature.

Provided by Member 610488

Categories     Veal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground veal
1 large egg
1 cup fresh breadcrumb
2 tablespoons fresh Italian parsley, chopped
2 1/2 tablespoons fresh pecorino cheese, grated
salt & freshly ground black pepper, to taste
4 tablespoons olive oil
2 medium onions, thinly sliced
3 tablespoons red wine vinegar
1 1/2 tablespoons sugar
2 tablespoons water

Steps:

  • In a bowl combine the veal, egg, bread crumbs, parsley, and pecorino and season with salt and pepper. Shape lightly into 1-inch balls (about 36).
  • Heat 2 tablespoons of the oil in a frying pan. Cook the veal balls over medium heat until brown all over and just cooked through, about 12 minutes. Transfer to a plate lined with paper towels to drain.
  • Add the remaining 2 tablespoons of oil to the pan and stir in the onions. Season with salt and cook over medium-low heat until the onions are limp, about 15 minutes, stirring often. Don't let the onions brown.
  • Stir in the vinegar, sugar, and water.
  • Return the meatballs to the pan and gently turn to coat them lightly in the sauce. Cover and cook over medium-low heat for 5 minutes, shaking the pan frequently. Transfer to a serving dish and cool. Serve at room temperature.

VEGETARIAN SWEET AND SOUR MEATBALLS



Vegetarian Sweet and Sour Meatballs image

My mother first made these for me and now I made them all the time - incredibly delicious! Serve as a main course, an appetizer.. doesn't matter, they always taste great!

Provided by KIMCA

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 55m

Yield 5

Number Of Ingredients 16

4 eggs
1 cup shredded Cheddar cheese
½ cup cottage cheese
½ cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1 ½ teaspoons salt
¼ teaspoon dried sage
2 cups Italian seasoned bread crumbs
¼ cup vegetable oil
¼ cup white vinegar
¾ cup apricot jam
1 cup ketchup
¼ cup minced onion
1 teaspoon dried oregano
1 dash hot pepper sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
  • In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
  • Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Nutrition Facts : Calories 803.1 calories, Carbohydrate 82.3 g, Cholesterol 181.1 mg, Fat 44.9 g, Fiber 4.9 g, Protein 24.8 g, SaturatedFat 10.9 g, Sodium 2264.4 mg, Sugar 35.9 g

AGRODOLCE DI PEPERONI (SWEET AND SOUR PEPPERS)



Agrodolce Di Peperoni (Sweet and Sour Peppers) image

Make and share this Agrodolce Di Peperoni (Sweet and Sour Peppers) recipe from Food.com.

Provided by English_Rose

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons extra virgin olive oil
1 large yellow pepper, de-seeded and cut into thick strips
1 large red pepper, de-seeded and cut into thick strips
3 anchovy fillets
2 garlic cloves, peeled
6 black olives
1 tablespoon capers
1 tablespoon sugar
4 tablespoons white wine vinegar
salt & freshly ground black pepper

Steps:

  • Heat the olive oil in a large frying pan. Once the oil is hot add the yellow and red pepper strips.
  • Fry the pepper strips, stirring often, until golden brown.
  • Add the anchovy fillets, garlic, olives and capers. Stir in the sugar, then add the vinegar and cook, stirring now and then, until evaporated.
  • Cook on a medium heat, stirring now and then, for about 5 minutes, or until the peppers are tender.
  • Season to taste with salt and freshly ground pepper. Serve hot or cold.

Nutrition Facts : Calories 231, Fat 21.5, SaturatedFat 3, Cholesterol 2.5, Sodium 233.7, Carbohydrate 9.6, Fiber 1.6, Sugar 4.9, Protein 1.9

ZESTY VEGETARIAN SWEET AND SOUR MEATBALLS



Zesty Vegetarian Sweet and Sour Meatballs image

These meatballs use pecan meal as a meat replacement. They are so good, you don't even miss the meat! This recipe does have eggs and cheese in it, so it is not quite vegan. But those items can be substituted to make it so. The ingredients may sound funny, but the result is amazing! The sauce is very zesty so if you don't want it to be too strong cut down on the vinegar some.

Provided by thechulita

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h10m

Yield 6

Number Of Ingredients 14

cooking spray
1 cup ground pecans
5 eggs, or more if needed
2 cups shredded Colby-Monterey Jack cheese
1 tablespoon minced onion, or to taste
Italian seasoning, or to taste
1 cup crushed cornflakes cereal
1 teaspoon salt
¼ cup vegetable oil
¼ cup distilled white vinegar
1 cup ketchup
¼ cup grated onion
1 (12 ounce) jar apricot jam
1 teaspoon dried oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch rectangular baking dish with cooking spray.
  • Mix the ground pecans, eggs, Colby-Jack cheese, minced onion, Italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. Add another egg if mixture isn't holding together. Shape the mixture into balls, and place into the prepared baking dish.
  • Bake in the preheated oven until browned and set, about 45 minutes.
  • Mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.6 g, Cholesterol 198.5 mg, Fat 38.1 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 13.8 g, Sodium 1376 mg, Sugar 36.1 g

PATATE IN AGRODOLCE (SWEET & SOUR WARM POTATO SALAD)



Patate in agrodolce (Sweet & sour warm potato salad) image

Carmelita Caruana celebrates the tastes of Sicily with this simple potato dish

Provided by Carmelita Caruana

Categories     Dinner, Lunch, Side dish

Time 1h10m

Number Of Ingredients 7

50g salted capers
700g waxy yellow fleshed new potatoes , such as Charlottes, cut into medium chunks
1 large onion , thinly sliced
6 tbsp extra-virgin olive oil
100g large unpitted green olives
2 tbsp caster sugar
4 tbsp white wine vinegar

Steps:

  • Rinse the capers to remove the salt crystals then leave them in fresh cold water for 30 minutes, changing the water frequently, until they no longer taste salty.
  • Mix the potatoes and onion and gently fry in the olive oil in a deep non-stick sauté pan for about 7 minutes. Season with salt and freshly ground black pepper, then take off the heat and cover while you prepare the olives. That way the potatoes continue to soften without overcooking.
  • Cut strips from the olives, working round the stone to remove all the flesh, then add to the potatoes with the capers and 200ml/7floz water. Return to the heat, cover and leave to cook for 10-15 minutes until the potatoes are almost done.
  • Dissolve the sugar in the vinegar and add to the potatoes in the pan. Bring to the boil, cook for a minute, then remove from the heat. Serve lukewarm.

Nutrition Facts : Calories 340 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.64 milligram of sodium

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