Best 3 Polpette Alla Casalinga Recipes
"Polpette alla casalinga", also known as Italian-style meatballs, are a traditional Italian dish that has been passed down from generation to generation. These delicious and comforting meatballs are made with simple ingredients, including ground beef, pork, or a combination of both, bread crumbs, Parmesan cheese, eggs, parsley, and seasonings. They can be cooked in various ways, including frying, baking, or simmering in a flavorful tomato sauce. Whether you're a seasoned cook or just starting to explore Italian cuisine, this guide will help you create authentic and mouthwatering "polpette alla casalinga" that will impress your family and friends.
Let's cook with our recipes!
POLPETTE ALLA CASALINGA
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
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
Provided by Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
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
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
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
Tips:
- Use a combination of ground beef and pork for a flavorful and juicy polpette.
- Soak the bread in milk before adding it to the meat mixture. This will help to bind the ingredients together and prevent the polpette from becoming dry.
- Add an egg to the meat mixture to help bind the ingredients together.
- Season the meat mixture with salt, pepper, and your favorite herbs and spices.
- Form the meat mixture into small balls, about the size of a golf ball.
- Brown the polpette in a pan with olive oil over medium heat. This will help to seal in the juices and prevent the polpette from becoming dry.
- Simmer the polpette in a tomato sauce for at least 30 minutes. This will help to develop the flavor of the sauce and tenderize the polpette.
- Serve the polpette with pasta, rice, or vegetables.
Conclusion:
Polpette alla casalinga is a classic Italian dish that is easy to make and delicious to eat. These meatballs are made with a combination of ground beef and pork, and they are seasoned with salt, pepper, and herbs. The polpette are then browned in a pan and simmered in a tomato sauce. They can be served with pasta, rice, or vegetables.
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