Meatball is a comfort food with many variations: with sauce, based on raw or boiled meat, fish, vegetarian, ethnic. The first episode of our series dedicated to Italian meatballs begins with the recipe of a Neapolitan chef's grandmother. After the version of the rich Neapolitan ragù, o' Rraù, Antonio Sorrentino presents "e' Purpette". The Chef's meatballs are carnivorous, fried and appetizing: to make them he starts from raw meat, stale bread, aromatic herbs, raisins and pine nuts. Everything is fried in lean lard (but oil is also good!). Enjoy another epic dish, directly from Campania!
INGREDIENTI
Polpa di manzo/Beef pulp __350 g/12,5 oz
Polpa di maiale/Pork pulp__150 g/5,3 oz
Passata di pomodoro pizzutello/Pizzutello tomato sauce__1.4 kg/49,5 oz
Pane casareccio raffermo/Stale bread__300 g/10,5 oz
Uova intere/Eggs__2
Pecorino/Pecorino cheese __minimum 20 g/0,7 oz
Uvetta/Raisin__20 g/0,7 oz
Pinoli/Pine nuts__10 g/0,4 oz
Spicchio d’aglio/garlic clove__1
Cipolla ramata/Coppery onion__1
Prezzemolo e basilico/Parsley and basil__qb/to taste
Sugna (o olio evo)/Pork fat or olive oil__qb/to taste
Sale e pepe/Salt and pepper__qb/to taste
IMPORTANT MESSAGE. These are difficult days for everyone, especially for those based in Milan and Lombardy like we are. Italiasquisita's videos will not be released regularly in the coming weeks, but we are working on several projects shot before the quarantine came into force. This video is the second one and it's also meant as an invitation to do the right thing: stay at home as much as possible, close to your loved ones!!! #stayhome
Watch another Epic Neapolitan recipe by Antonio Sorrentino, "Ragù Napoletano" • Ragù alla napoletana: ...
7 апр 2020
