Superb Balsamic Polpettine With Arugula and Grilled Peppers |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is a beautiful and subtle Italian dish that I was introduced to during a cooking lesson. The secret is in the quality of the ingredients - the better your parmesan cheese and balsamic vinegar, the more enchanting your polpettine (meatballs) will taste. Presentation is also a factor here: the dish is supposed to be as visually appealing as it is delicious. It takes a little time to get the peppers done but the result is well worth the wait! Ingredients:
3 red bell peppers |
2 yellow bell peppers |
2 garlic cloves, finely minced |
1 tablespoon parsley, chopped |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
800 g ground pork, and or 800 g ground veal |
1 cup chopped fresh parsley (or less if you're not fond of parsley) |
3 egg yolks |
1 garlic clove, minced |
1/2 cup all-purpose flour |
1 tablespoon olive oil |
200 g high quality parmesan cheese (freshly grated) |
1/2 cup high quality balsamic vinegar |
4 cups arugula leaves, washed and dried |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Place entire bell peppers under the broiler at 230°C for one hour, turning them frequently.
2. Peel the hot peppers, remove seeds and membranes, cut them into 2-3cm wide strips, and place them on a plate.
3. Add garlic, parsley, olive oil, salt and pepper.
4. In a bowl, mix ground meat, half the freshly grated parmesan cheese, egg yolks, garlic, chopped parsley, salt and pepper and toss well.
5. Make meatballs with a diameter of approximately 2cm and roll them in flour.
6. Heat olive oil in a skillet over medium heat.
7. Place meatballs in skillet and cook until done.
8. Place meatballs on a plate and drizzle balsamic vinegar to coat them completely.
9. On four plates, call on all your presentation skills and place meatballs on a bed of arugula leaves, surrounded by grilled pepper strips, and top with the rest of the grated parmesan cheese.
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