Looking for a great recipe using meat? Try chef Perry Peters’ delicious polpette, cooked in Convotherm’s Steamer Oven with direct steam and disappearing door.
POLPETTE AL BARESE
Ingredients
500g ground pork mince
1 cup fresh breadcrumbs, soaked in milk, then squeezed dry
2/3 cup grated pecorino cheese
6 tbs flat-leaf parsley, chopped
3 cloves garlic, minced
1 egg, lightly beaten
Salt and freshly ground black pepper
Olive oil for frying
Method
- Combine mince, breadcrumbs, cheese, parsley and garlic in a bowl.
- Mix in the egg. (If mixture seems dry, add a second egg.)
- Season with salt and pepper.
- Form into walnut-sized balls.
- Shallow fry in about ½ cm olive oil until golden.
- Add your favourite Lesnie’s sauce* and simmer until cooked.
- Try Lesnie’s Marinade Italiano (BF75131)– now available in gluten free (LES0800111).
