Wednesday, September 30, 2015


Last year, I published this recipe for lemon polpette which I had adapted from a magazine.  Well, now I have adapted the adaptation and I thought you might like to know about it!  I had three-quarters of an enormous red pepper to use up, you see, so I decided to add it to the polpette mixture:  I just chopped most of it up very finely in order to do so but left a little to cut into strips to strew among the polpette in the roasting tin. It looks pretty and if they char a bit, it adds to the appeal!

Oh, and I left the garlic out this time - because I didn't have any.

This adaptation worked very well and I'll definitely continue making the recipe this way.

Tip:  If you find that the mixture doesn't quite bind together with these measures [Italian eggs are bigger than UK ones] just add a little lemon juice.


Lee said...

It all looks delicious to me. :)

Bixaorellana said...

The polpette look great, but I'm really commenting here to find out how to sign up for email updates.

I just found your blog and would love to follow it, but don't want to sign in via facebook, so some guidance would be appreciated.


Saucy Siciliana said...

Io adoro le polpette!

Welshcakes Limoncello said...

Thanks, Lee. Hello, Bixaorellana. I don't have that feature but will look into it., Thanks for visiting. Anch'io, Saucy Siciliana!


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