- 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
- 1Heat 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.
- 2Combine 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).
- 3Heat 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.
- 4Return 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.
- 5To serve, halve rolls, divide polpette and sauce among bases, top with provolone and rocket, season to taste, sandwich with tops and serve immediately.