Today we want to tell you a story set in London about family recipes for Polpette (meatballs) and the joys of cooking. A story about how we love to cook everywhere.
It’s an evening of a bizarre and cold May when Anna decides to catch a flight to London and see Camilla: they haven’t seen each other since Christmas. Camilla is waiting for Anna at the tube station with her shiny yellow bicycle and her big smile. After a strong hug the two friends start walking admits a river of chatters, walking past a funfair and a cream-painted house surrounded by ramp-plants and guarded by a strangely big cat.
As local uses dictate, they spend a quite strenuous Friday night at the pub. Consequently Saturday morning starts slow and lazy, while the city watches astonished the rapid passage of clouds. But the two friends decide to prepare together what will be a great dinner with friends. So after a little menu brainstorming and many coffees, they leave for one of their usual grocery shopping tour in the neighborhood. People are nice, produces are fresh and Anna and Camilla realise how everyday gestures and words are so familiar here as they were in Barcelona and in many other places.
Back home with about 4 bags full of deliciousness, it’s time to get to work. But where to start from? “From the polpette, without doubts!” affirms Camilla, pulling out her mum’s email with the recipe, where she specifically suggests to prepare the meat mixture at least an hour in advance so to give it time to rest and absorbe all the flavours.
And at this regard, we cannot but think to the book of the famous history of nutrition expert Massimo Montanari (Let the meatball rest). The “rest of the polpetta” is a paradigm to explain how, while cooking, respecting wisdom, times and procedures marks the difference from producing a delicious dish or a disaster.
Anna and Camilla already knew that polpette where (besides delicious), a little “lazy”. But what they didn’t know is that they were also very wise.
Serves 6 –Medium difficulty-Prep time: 1h (+1h of rest!)
- 300 gr minced pork
- 300 gr minced veal
- 2 eggs
- 3 tbsp grated Parmesan cheese
- salt, pepper
- 2 slices of stale bread
- extra virgin olive oil
- butter (optional)
- half a glass of white wine
- Put the bread to soak in warm milk, then squeeze it well (you need to get rid of all the liquid!);
- Mix the pork and the veal with the eggs, Parmesan, a pinch of salt and the bread. Start with a fork and then continue to work with your hands;
- Leave the mixture in the fridge for an hour or so to rest and get flavor;
- Shape into little balls (roughly the size of an apricot) and pass quickly in the flour;
- Heat a non-stick pan with abundant olive oil, and if you want to give yourself a gift, add a knob of butter;
- Put the meatballs in and let them become golden on both sides, turning them with the help of two spoons. Pour in some white wine, let cook for a minute on a high fire. Cover the pan with a lid, and let cook on a low fire for another ten minutes, turning them a few times.
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