Veal & Pork Polpettine with Caraway Aioli
This is a delicious way to use up stale bread. Little meatballs called "polpettine" made from a half and half mixture of veal and pork mince.
The trick to keeping them tender and moist is to make a panade — a mixture of bread, eggs, and milk.
For a Nordic twist, I use rye sourdough in the panade, and serve the polpettine with a caraway-studded aioli.
Ingredients 11
5 slices rye sourdough, stale, crusts removed, torn into small pieces
2 free range eggs, lightly beaten
200 ml milk
250 g veal, minced
250 g pork, minced
2 garlic cloves, minced, divided
1⁄4 bunch parsley, fresh, finely chopped
4 tbsp caraway seeds, lightly toasted, divided
1⁄2 cup whole egg mayonnaise
1⁄2 lemon, juiced
sea salt and freshly ground black pepper, to taste
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Method 7
To Make The Panade
Remove the crusts from the and tear into small pieces. Soak the bread pieces with the and lightly beaten in a large bowl. Let it sit for 10 minutes.
Mash the mixture into a paste and set aside.
To Make The Polpettine
In the same bowl as the panade mixture, add the and , 1 clove of minced , fresh , 2 tablespoons of the , and season with sea salt and freshly ground black pepper.
Mix all ingredients by hand until homogeneous. Cover and rest in the fridge for 1 hour to allow the flavours to marry.
Preheat oven to 220°C. Roll the polpettine mixture into small meatballs and place on a lined baking tray. Bake for 22–24 minutes until browned and cooked through.
To Make The Carraway Aioli
In a small mixing bowl, combine the , , remaining 1 clove of minced , and remaining 2 tablespoons of until smooth. Set aside.
Assemble
Spread the caraway aioli onto a serving platter. Place the warm polpettine on top in a generous mound and serve.
Anthony Silvio's tips
You can use this panade in so many other recipes. Protein in meat shrinks when cooked, making it sometimes tough and chewy. Using a panade is a great way to keep the mixture in meatballs and sausage rolls tender and moist.
For a more classic Italian polpettine, omit the carraway seeds in the mixture, and swap out the rye in the panade for regular bread. These can be cooked in tomato sugo.
