Meatballs
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- leftover boiled meat
- fatty and lean prosciutto
- grated parmesan
- spices
- raisins (uva passolina)
- pine nuts
- pappa (bread cooked in broth or milk)
- egg
- oil or lard
- garlic and parsley
- egg-and-lemon sauce
Instructions
- Chop leftover boiled meat with the lunetta and add chopped prosciutto.
- Season with parmesan, salt, pepper, spices, raisins, pine nuts, and pappa; bind with egg.
- Form egg-sized flattened balls, bread, and fry in oil or lard.
- Transfer with a garlic-parsley soffrittino (or butter) and dress with egg-and-lemon sauce.