POLPETTINE

There are some Italian dishes that are such a joy to prepare, the process requiring so much care, pazienza and love, that I forget about everything else and am completely happy when engaged in the task.

Thus it was yesterday when I made these polpettine - another recipe from the Cucina del Sole book, which I love because it has instructions like, "Add an egg or 2", "Roll the mixture into balls and then, when they feel right, add seasoning " and , most importantly, "Use your hands" [something which my mother always told me a good cook does]. In other words, the book allows the cook her instinct.

I am the first to admit that my food pictures aren't perfect and, just like my meatballs, they are not of uniform shape and size: I do crop out some of the kitchen paraphernalia and sometimes use the "auto enhance" but I don't otherwise "doctor" them - I wouldn't know how! - and I don't steal them from recipe books, either. I tell it like it is in my kitchen!


The meatballs contain: lean minced beef, chopped capers, basil, garlic, pane grattuggiato [very fine breadcrumbs] plus olive oil and egg to bind . After being browned, they are cooked in a home-made tomato sauce [here my summer's labour is rewarded as I always have some in the freezer] to which red wine and sugar is added, along with a little chilli [I used my chilli spray, which I find excellent]. Chopped almonds form the garnish.