Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------POLPETTE-------------------------------
2 sl Day old bread; without crust 1/4 c Pecorino romano cheese
- broken in pieces and - grated
-soaked in 3 Eggs - 2 of them beaten
1/2 c Milk Salt
1 lb Ground beef Pepper
1 Garlic clove; minced Dry breadcrumbs
7 Sage leaves; minced Oil for frying
2 tb Fresh parsley; chopped

---------------------------SAUCE--------------------------------
2 c Peas; frozen or fresh 2 c Chicken broth
1/4 c Olive oil 2 c Canned tomatoes; sieved
1 sm Carrot; finely chopped Salt
1/2 md Onion; finely chopped Pepper
2 oz Pancetta; finely chopped

Thaw and drain frozen peas, or cook and drain fresh ones.

Drain bread and squeeze into a soft pulp.

In a bowl, combine bread, beef, garlic, sage, parsley, cheese, and 1
egg and season with salt and pepper. Mix well until ingredients are
well blended.

Shape into small balls and flatten slightly. Dip into beaten eggs
and roll in dries breadcrumbs.

Heat one inch oil in a heavy medium skillet over medium heat. Place
a few polpette at a time in the hot oil. Cook until lightly golden
on both sides, 2-3 minutes. Place on paper towels to drain.

To prepare sauce, heat a medium pot over medium heat. Add oil,
carrot and onion and cook, stirring, until they begin to color, 2-3
minutes. Add pancetta and cook, stirring, until lightly golden, 2-3
minutes. Add broth and tomatoes and season with salt and pepper.
Bring sauce to a gentle boil, add the polpette, and reduce heat to
medium-low. Partially cover pot and cook until sauce has a medium
thick consistency, 7-8 minutes. Add peas and cook a few minutes
longer. Taste and adjust seasonings. Serve immediately.

~ Biba Caggiano "Trattoria Cooking"
Submitted By NICK LA ROCCA On 12-16-94

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