- 60 ml (¼ cup) olive oil
- 1 onion, finely chopped
- 3 slices soft sandwich bread
- 60 ml (1/4 cup) milk
- 500 gm minced veal
- 250 gm minced pork
- 2 garlic cloves, crushed
- 35 gm (1/3 cup) finely grated parmesan, plus extra to serve
- 180 gm (1 cup) ditalini, or other short pasta
- 1.2 litres butcher-quality chicken stock
- 2 cups (1 small bunch) thinly sliced cavolo nero
- 1Heat half the olive oil in a frying pan over medium-high heat, add onion and stir until tender (3-5 minutes). Meanwhile, soak bread in milk until liquid is absorbed (2 minutes), then finely chop, return to bowl and add onion (set pan aside). Combine veal, pork, garlic and parmesan in a separate bowl, then add onion mixture and season well. Knead to combine, then form into golf-ball-sized meatballs.
- 2Cook pasta in a saucepan of boiling salted water until al dente (10 minutes), then drain and divide among 4 bowls.
- 3Meanwhile, wipe frying pan clean, add remaining oil and cook the meatballs in batches over high heat, turning occasionally, until golden and just cooked through (6-8 minutes).
- 4Bring chicken stock to the boil, add cavolo nero and meatballs, return to the boil, then serve scattered with extra parmesan to taste.