Polpetteandorzoinbroth Recipes
POLPETTONE TWO WAYS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the bread with 1/2 cup of the milk and break apart with your fingers. Mix well and allow the bread to soak for 5 minutes. Add the shallots, garlic, egg, prosciutto, Parmesan and 1/4 teaspoon salt and mix with a wooden spoon to evenly distribute the prosciutto. Add the turkey and parsley and mix well. Divide the mixture into 2 even oblong loaves.
- Heat 2 medium skillets over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to each pan. Add a loaf to each pan and cook on all sides until golden brown, 3 to 4 minutes per side. Divide the white wine between the two pans and cook until reduced by half. Add the remaining 2 cups milk and 1/4 teaspoon salt to one of the pans and bring to a simmer. Add the marinara to the other pan and bring to a simmer. Reduce the heat under each pan to medium low and cover the pans. Braise until an instant-read thermometer registers 160 degrees in the center of each loaf, about 25 minutes, carefully flipping the loaves about halfway through.
- Remove the loaves from the pan and allow them to rest 10 minutes before slicing. Remove the marinara from the heat and stir with a wooden spoon. Simmer the remaining milk, uncovered, until it reduces by half. It will be slightly brown and look broken. Using an immersion blender, blend the milk until fully emulsified and creamy. Serve each polpettone with its respective sauce.
POLPETTE AND ORZO IN BROTH
Here, meatballs-usually called polpette, at least in Rome-are made with a load of fresh Parmesan, lightened with parsley, and served in a delicious broth, with just a bit of pasta. It's filling soup but not overwhelming. Although you can assemble many of its components in advance-the meatballs, pasta, carrots-it's best to do the actual cooking at the last minute. This soup will lose its light texture if allowed to sit with the meatballs and pasta in it for too long.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Soak the bread in the milk until soggy, about 5 minutes. Meanwhile, heat the stock and bring a pot of water to a boil. When the water is ready, cook the pasta until it is nearly done; drain, rinse, drain again, and set aside.
- Squeeze the milk from the bread and combine the bread gently with the meat, onion, half of the cheese, half of the parsley, and some salt and pepper. Shape into 1-inch meatballs, pressing no more than is necessary. Season the stock and add the carrots, then gently lower the meatballs into the stock. Adjust the heat so that the liquid bubbles gently.
- Simmer for about 10 minutes, until the carrots are tender; add the orzo and cook for another 2 minutes. Taste and adjust seasoning, then serve, sprinkling with remaining Parmesan and parsley.
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