| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 2 |
ts |
Parsley |
| 1 |
|
Slice white bread |
| 1/8 |
ts |
Grated nutmeg |
| 1/4 |
c |
Olive oil |
| 1 |
|
Small lemon |
| 2 |
|
Garlic cloves |
| 1 |
|
Egg |
|
|
Salt and pepper |
|
|
1958 CHAMBERLAIN, Samuel |
|
|
Italian Bouquet |
|
|
Gourmet Distributing Corporation |
|
|
New York. |
INSTRUCTIONS
These polpette are glorified meatballs that have that typically Italian
flavor given by a mixture of lemon peel, garlic, and parsley that is known
as gremolada. This is a recipe from Lombardy.
Mince finely together the zest of 1 small lemon, 2 teaspoons parsley, and 2
cloves of garlic. Add to this the ground beef, together with the salt,
pepper and nutmeg. Stir in the crumbled white bread that has been soaked in
milk and squeezed dry. Finally, stir in 1 beaten egg. On a floured board,
form the mixture lightly into small flattened cakes about 1/2 inch thick
and 1 1/2 inches wide. Do not work the mixture or press it too much. Brown
the cakes in 1/4 cup hot olive oil for about 2 minutes on each side. Drain
them and serve at once.
: RECIPE CLIPPED by Michael Prothro
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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