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9d • General discussion
Polpette stuffed with boconccini
🍖 Pompettes stuffed with bocconcini
🧺 Ingredients - Pumps
1 lb of minced pork
1 lb of ground beef
½ cup of Italian breadcrumbs
1 cup of chorizo sausage, cut into small cubes
1 onion, finely chopped
2 tablespoons of oregano
1 clove of garlic, chopped
Salt and pepper, to taste
1 egg
Mini bocconcini
👨🍳 Preparation
Mix all the ingredients (except the bocconcini).
Form balls and incorporate a mini bocconcini in the center.
Brown the pumps on all sides.
Reserve.
🍅 Creamy tomato sauce
🧺 Ingredients
1 can of crushed tomatoes
4 cloves of garlic, chopped
½ teaspoon of chili flakes
1 cup of dried tomatoes
½ cup of cold butter, diced
1 glass of milk
🍳 Preparation
Fry the garlic and chili flakes in a little oil.
Add the crushed tomatoes and dried tomatoes.
Simmer for 10 minutes.
Pass with the mixer foot until smooth.
Mount the butter sauce by gradually incorporating the cold butter cubes.
Add the glass of milk and mix well.
🔥 BBQ cooking
Place the pumps in the sauce.
Cook on the BBQ at 350 °F for 30 minutes.
Add a smoke with apple wood 🌳 for even more flavor.
🍝 Service
Serve on fresh pasta, with a good gremolata 🌿👉 Melting cheese, creamy sauce, little smoky touch... solid in cursed 😍🔥
Gremolata:
🌿 Italian Gremolata for meatballs & pasta
Ingredients
1 large bunch of flat parsley, very finely chopped
1 small clove of garlic, VERY finely chopped (or grated)
Zest of a lemon (organic, only yellow)
1–2 tablespoons of finely grated parmesan (optional but 🔥)
1 tablespoon of extra virgin olive oil
Freshly ground black pepper
Small pinch of salt
Preparation
Mix the parsley, garlic and lemon zest.
Add parmesan, olive oil, pepper and salt.
Taste: it must be fresh, lemony, not too garlic.
How to use it 🍝
Serve your pasta + tomato sauce + meatballs
Out of the heat, soil the gremolata just before serving
Finish with a little more parmesan and a drizzle of olive oil
👉 It cuts the acidity of the tomato, it wakes up the meat, it makes a serious Italian restaurant.
🔥 Even more dirty variant
Replace half of the parsley with basil
Add a mini pinch of chili flakes
A hint of orange peel for a twist wow
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Polpette stuffed with boconccini
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