Polpette Alla Casalinga Recipes

RIGATONI ALLA CASALINGA

Steps:

• Heat oil in large skillet over medium-high heat.
• Add garlic and saute 2 minutes;transfer garlic to small bowl, using slotted spoon.
• Add lamb to pan in batches and brown well, about 10 minutes;return garlic to pan.
• Add wine and bring to boil, scraping up any browned bits.
• Add tomatoes with juices and bring to boil.
• Reduce heat and simmer until lamb is tender, breaking up tomatoes with spoon, about 30 minutes.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring sauce to simmer before continuing.).
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking; drain well.
• Mix pasta, beans arugala, and salt and pepper to taste into sauce and stir to heat through.
• Transfer to large bowl and serve with cheese.

POLPETTE ALLA CASALINGA

Steps:

• Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.
• In a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
• Shape the mixture into small balls about
• 1 1/2 inches in diameter.
• Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.
• Heat 1/4 cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it.
• Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
• In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.
• Add more olive or vegetable oil as needed.
• Serve the meatballs hot in your favorite tomato sauce.