Bread and How to Eat It by Rick Easton & Melissa McCart

Author:Rick Easton & Melissa McCart [Easton, Rick & McCart, Melissa]
Language: eng
Format: epub
Publisher: Knopf Doubleday Publishing Group
Published: 2023-05-02T00:00:00+00:00

Meatballs and “Meatballs”

Doesn’t everybody have four recipes for meatballs? I could have included more. Meatballs are about bread, not about meat—it’s about using bread to stretch your ingredients.

Polpetti di pane, or bread “meatballs”

Serves 2 to 4 (makes about 20)

I first encountered bread “meatballs” in a modest restaurant in Reggio Calabria. Like almost every restaurant in the area, signs outside promised antichi sapori—“ancient flavors”—and prodotti tipici—local, literally “typical,” products. It served a few unadorned fried polpetti as antipasti alongside some local Pecorino, a few slices of cured meat, some marinated vegetables, and a wedge of onion frittata. The restaurant was actually not particularly good or memorable, but the bread meatballs have stayed with me.

Some cooks like to add dried currants and pine nuts or almonds to their polpetti, and that can be nice, though I prefer the beautiful simplicity of them without. Additionally, some cooks flatten the bread mixture into small patties before frying instead of rolling them into balls. This allows you to fry them in less oil. The texture ends up slightly different, but either method produces good results.

Ingredients

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