Mediterranean Diet and Culture
in Tuscany and Umbria, Italy
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Polpette

5/22/2016

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Picture
Serves 4 people
 
Ingredients
  • ½ cup olive oil
  • ¾ cup white wine
  • 2 ¾ cups bread crumbs
  • Water, for soaking bread crumbs
  • 1 pound ground beef
  • 2 eggs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon pepper
  • 2 teaspoons salt
  • 1 teaspoon parsley
  • 1 clove garlic, minced
  • Cooking oil, such as soybean oil or canola
 
Directions for the sauce
  • Sauté the garlic clove in olive oil on medium low heat.   
  • When it starts to sizzle add in the wine and let it reduce.
  • Add salt to taste. Keep the sauce warm while preparing the meatballs. Remove garlic clove before serving.

Directions for preparing the meatballs
  • Soak bread crumbs in water until soft, then drain and squeeze the excess water out. In a large bowl combine all remaining ingredients except oil and mix together. Roll mixture into balls about 1 inch diameter or slightly larger.
  • Place enough cooking oil in a pan to cover the meatballs when frying. Turn heat to medium and add meatballs. Reduce heat to low and cook about 5-7 minutes or until done all the way through.
  • Carefully remove meatballs from oil and combine with the sauce. Simmer over low heat to blend flavors.
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    Buon Appetito!

    We hope you will enjoy these recipes and perhaps incorporate them into your own wonderful cuisine. We extend our deepest thanks to chefs Rosa Di Donna and Rossella Vasta for sharing their family recipes and teaching us the secrets to making wonderful Umbrian and Italian food. Also, many thanks to Paola, Anna, Ivan and Bebe for their valued support in helping to make all of this happen. None of this would have been possible without the language translations of Catia Melani, who made everything a joy to learn with her love of Italian, English, culture, and of course, Mediterranean food. Buon Appetito!

    Kudos to the UNF students for taking notes and documenting the recipes, and converting them to U.S. measures.

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