Polpette alla Mammolese
Pruppetti a Mammulisi
Pork meatballs, Mammola-style. In Calabria dialect: Pruppetti a Mammulisi
zoom »
- 500g (1.1 pound) lean ground pork
- 4 eggs
- 200g (7 ounces) crustless bread (soaked in water and squeezed dry) and/or plain dried breadcrumbs
- 500g (1.1 pound) homemade puréed tomato
- Seasoned goat cheese, grated
- Garlic, chopped
- Onion, chopped
- Fresh parsley, chopped
- Red hot chili pepper
- Extra virgin olive oil
- Salt
- Time:
not estimable - Difficulty:
not estimable - Nutrition Facts (amount per serving):
Calories: n.c. (kCal) - n.c. (kJ)
Protein: n.c. (g)
Total fat: n.c. (g)
Total carbohydrate: n.c. (g)
Sugars: n.c. (g)
These meatballs, Mammola-style reflect the characteristic mountain and country cuisine of Mammola (Mammola is a little town in Aspromonte mountain - Calabria - Italy) for this recipe is made with poor and natural ingredients.
In the past these meatball recipe was made during holidays or celebrations in the year. It was often used to toss homemade pasta.
Nowadays the Mammola cooking is still well known for it is based on the tradition and plenty of good-quality products. It can offer a lot of dishes that are handed on from generation to generation.
Put all the ingredients in a bowl: the eggs, lean ground pork, soaked and squeezed bread, goat cheese, parsley, garlic, chili pepper, a tablespoon of olive oil. Season to taste with salt and stir very well. Shape the mixture into medium-size meatballs (4 cm diameter). Put the meatballs in a serving tray and let them rest half an hour.
Saute the garlic, onion and a piece of chili pepper in the olive oil in a pan; then add the puréed tomato and bring to the boil. Add the meatballs and cook, stirring now and then.
Once cooked, remove the meatballs from the pan and put them in a serving tray. If the sauce isn't thick keep on cooking until the cooking juice is well reduced.
If you like pasta and meatballs you can use these meatballs and their sauce to toss the homemade pasta, Mammola-style or the kind of pasta you prefer. Follow these instructions: cook the pasta in abundant salt water (read our instructions), drain it very well and then put the pasta again in the pan. Add the meatballs with their cooking juice, stir and let the pasta rest for some minutes before serving.
Just before serving sprinkle the pasta with grated goat cheese or seasoned smoked ricotta.
Old recipe of Mammola (Calabria - Italy) written by Gino Larosa and translated by The Italian Taste team
The author Loretta Sebastiani lives in Italy (IT)
Google+ | Twitter | Facebook | Pinterest