Making this dish of veal and almond polpette gave me a chance to use my truffle flavour spray and the result was, I think, more successful than the veal and almond meatballs I previously tried. The recipe uses Italian panna di cucina which has an entirely different texture from British single cream - it is much lighter. It also uses fondo di vitello but neither the butcher nor I knew what it was! Upon discussion of the recipe, we decided that it must be a fancy northern term for a chunk of veal fat so that is what he gave me. I thought this might make the sauce too fatty but it didn't and imparted a delicious flavour. In this recipe crushed fette biscottate [similar to the French toast biscuits you can get in Britain] rather than breadcrumbs, are used to thicken the polpette mixture. Those aren't pieces of black truffle decorating the polpette, by the way - they are slices of black olives! For those of you in Italy, the recipe is in the July - August 2010 edition of the Conad supermarket chain's magazine, Bene Insieme:
10 comments:
I have to admit all those ingredients mixed together is something I cannot imagine...I take your word for its deliciousness (if there is such a word!!)and I trust the Italian sense of flavors.
Food I can cope with,this sounds tasty. The last post was so distressing I was unable to even comment Pat, Cowardly I know :(
This is quite complex, and with cream, not quite what I'd expect from Sicily.
You know that I never knew about cream where I grew up. And milk was just for babies.
Hi, Patricia. I assure you it works! Hi, LindyLouMac. I was pleasantly surprised at the outcome. You were not cowardly at all about the previous post - I found it very distressing to research and write about and I couldn't bear to post a picture. Hi, Rosaria. Well, as I say, the vcream is very light.
Truffle spray - how decadent!
Hi I'm sicilian but i never heard about "almond polpette"...where did you find this receipt?
Anyway I'll follow your blog, is quite interesting!
Oh, I'm into decadance, WW! Hi, Myster X and thank you for following. The recipe, as I said, was in the Conad store's magazine. I don't think it's Sicilian.
Exotic life, that is.
Oh, it is, James.
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