My Home Food That’s Amore- Arrivederci – Continue to Read my recipes on My New Blog
- Frascati Mutton Stew – Spezzatino di Castrato e Piselli al Frascati DOCG
- Baked Cauliflower and Potato Patties
- Birthdays and The Little Things That Please Us
- Quiche Frascataine
- Risotto alla Carbonara
- A Garland of Potatoes and Vegetables and a Good Bit of Scraping
- A Craving for Sartù – Using Leftovers Backwards
- Meatballs with Peas – Polpette con Piselli
- Rice and Lentil Fritters – Loving the Leftovers
Category Archives: Polpette: Meatballs as well as vegetable crocquettes
A Craving for Sartù – Using Leftovers Backwards
Yesterday I wrote about some leftovers … see photo below:Here are the remains of what had been meatballs cooked in a tomato and pea sauce. These leftovers could have easily been used to coat a lovely plate of pasta but, … Continue reading
Posted in Basic Techniques, italian home food, Loving the Leftovers, Polpette: Meatballs as well as vegetable crocquettes, Primi (first courses - usually a pasta or risotto), Secondi (main course
Tagged breadcrumbs, carnaroli rice, dried porcini mushrooms, eggs, evoo, http://www.leschefsblancs.it/, lard, meatballs, mozzarella, parmesan, peas, pecorino, salame di felino, Sandro Masci, Sartù, tomato sauce
5 Comments
Meatballs with Peas – Polpette con Piselli
There is a bit of a wink-wink, friendly, dig-in-the-ribs ‘thing’ going on amongst food bloggers based in Italy (and Rome in particular) as regards the making of meat balls … (or is it just the one word, meataball? Hmmm). ‘Rachel … Continue reading
Posted in Basic Techniques, Herbs and plants, italian home food, Loving the Leftovers, Polpette: Meatballs as well as vegetable crocquettes
Tagged Aphrodite, breadcrumbs, carrot, celery stalk, evoo, frozen peas, minced beef, minced parsely, nutmeg, onion, pecorino cheese, pork jowl, Rachel Roddy, salt and pepper, the Trojan War, tomato sauce, www.mythweb.com/encyc/entries/aphrodite.html, www.racheleats.wordpress.com
5 Comments
Yet Another Meatball Recipe: Mrs Alberta’s Polpette from Frascati
This is quite a long post. If you, dear reader, can’t be bothered with all the chit chat, do by all means go straight to the recipe, where the dotted line is. What you might like to know in advance … Continue reading
Posted in Basic Techniques, Loving the Leftovers, Polpette: Meatballs as well as vegetable crocquettes, Primi (first courses - usually a pasta or risotto), Secondi (main course
Tagged 'fare la scarpetta', cassandra Wainhouse, double concentrated tomato paste, eggs, Frascati, good quality salt, Liz Macrì Zangrilli, Massimo Ciani, nutmeg, parmesan cheese, rump steak, sel de Guérande, soffritto, stale bread, www.giardinidisole.com
14 Comments
Loving the Leftovers – Kale Fritters and Meatballs made with Boiled Meat (Riclico con Cavolacci Fritti e Polpette di Bollito)
I would hate to cast aspersion on the Ayurvedic approach to eating which puts such a premium on freshness that it literally abhors and shuns the very notion of re-heating any food, on the grounds that such food will have … Continue reading
Friends with Trends … Potluck and a Truffle Hunter
It’s good to have friends with food trends … or is it because we like our food that we become friends in the first place? Whatever … let me introduce you to three of them. (A) Entry number one is … Continue reading
On a Silver Plate – Cream, Cognac and Posh Polpette
The thing with meatballs is that you either love them or sneer away from them if you’re not Italian. I’ve yet to met an Italian who doesn’t like his or her ‘polpette’ (‘little pulps’ is the literal translation of meatballs … Continue reading
Stuffed courgettes – zucchine ripiene
Another way to render the courgette more appetising (see previous post on boring courgettes) is to stuff it, in other words, to use the courgette as a casement, as an ‘excuse’ to savour whatever else you are going to eat … Continue reading
Aubergine sandwiches with meatballs and mint leaves
There is no wow factor to this recipe. It’s very plain, it’s easy to make, it can be eaten at room temperature and it’s just the sort of dish to prepare in advance when you’re looking forward to a summer … Continue reading
Pannicolo – The Diaphragm (Hanger Steak)
I am becoming a little more adventurous with my cuts of meat. During the very long spell of snow we had last February, it wasn’t only polenta and spare rib sauce that I resorted to. I actually cooked tripe for … Continue reading
My Home Food That's Amore 