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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
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At A Glance

  • Serves 10 people

Featured in

May 2009

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