Polpettini di manzo in umido con piselli

Yield: 4 servings

Measure Ingredient
2 slices Day old bread; without crust broken in pieces and soaked in
½ cup Milk
1 pounds Ground beef
1 \N Garlic clove; minced
7 \N Sage leaves; minced
2 tablespoons Fresh parsley; chopped
2 cups Peas; frozen or fresh
¼ cup Olive oil
1 small Carrot; finely chopped
½ medium Onion; finely chopped
2 ounces Pancetta; finely chopped
¼ cup Pecorino romano cheese grated
3 \N Eggs - 2 of them beaten
\N \N Salt
\N \N Pepper
\N \N Dry breadcrumbs
\N \N Oil for frying
2 cups Chicken broth
2 cups Canned tomatoes; sieved
\N \N Salt
\N \N Pepper



Thaw and drain frozen peas, or cook and drain fresh ones.

Drain bread and squeeze into a soft pulp.

In a bowl, combine bread, beef, garlic, sage, parsley, cheese, and 1 egg and season with salt and pepper. Mix well until ingredients are well blended.

Shape into small balls and flatten slightly. Dip into beaten eggs and roll in dries breadcrumbs.

Heat one inch oil in a heavy medium skillet over medium heat. Place a few polpette at a time in the hot oil. Cook until lightly golden on both sides, 2-3 minutes. Place on paper towels to drain.

To prepare sauce, heat a medium pot over medium heat. Add oil, carrot and onion and cook, stirring, until they begin to color, 2-3 minutes. Add pancetta and cook, stirring, until lightly golden, 2-3 minutes. Add broth and tomatoes and season with salt and pepper.

Bring sauce to a gentle boil, add the polpette, and reduce heat to medium-low. Partially cover pot and cook until sauce has a medium thick consistency, 7-8 minutes. Add peas and cook a few minutes longer. Taste and adjust seasonings. Serve immediately.

~ Biba Caggiano "Trattoria Cooking" Submitted By NICK LA ROCCA On 12-16-94

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