Polpette and provolone cantina rolls


You'll need

100 ml olive oil 2 onions, finely diced 4 garlic cloves, finely chopped 300 gm minced pork 200 gm minced veal 2 tbsp (15gm) finely grated pecorino 2 tbsp sage leaves, coarsely chopped 1 tbsp dry oregano leaves 60 gm (1 cup) coarsely torn day-old crustless sourdough bread 1 egg 60 ml red wine 400 gm canned Italian-style chopped tomatoes 10 small cantina rolls, to serve 10 thin slices provolone To serve: wild rocket

Method

  • 01
  • Heat a large frying pan over medium heat, add 2 tbsp oil, half the onion and half the garlic, and stir occasionally until soft (7-10 minutes). Cool completely.
  • 02
  • Combine minces, pecorino, herbs, breadcrumbs, egg and onion mixture in a large bowl, mix well and season to taste. To test seasoning, heat a small frying pan over medium heat, add ½ tsp oil and 1 tbsp mince mixture and cook through, turning once (1-2 minutes). Check seasoning, adjusting mince mixture to taste. Roll mixture into walnut-sized balls, place on a baking paper-lined tray, cover and refrigerate until firm (1 hour).
  • 03
  • Heat 1 tbsp oil in a large frying pan over medium heat, add one-third of the meatballs and turn occasionally, until golden and cooked through (5-7 minutes). Remove, set aside and keep warm. Wipe frying pan with absorbent paper and repeat with remaining polpette.
  • 04
  • Return pan to heat, add remaining olive oil, onion and garlic and stir occasionally until soft and translucent (5-7 minutes). Add wine, reduce by half (2-3 minutes), add tomato and stir occasionally until starting to thicken(3-5 minutes). Return polpette to pan, stir to coat with sauce, remove from heat and season to taste.
  • 05
  • To serve, halve rolls, divide polpette and sauce among bases, top with provolone and rocket, season to taste, sandwich with tops and serve immediately.

At A Glance

  • Serves 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 10 people

Featured in

May 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool