ITALIAN RECIPES TRADITIONAL AND CREATIVE
italian cooking recipe: meatballs (polpette di agnello) Italian traditional recipe. Lamb, sheep or mutton meat.
This is a traditional recipe of Abruzzo, this recipe was made by Giannino in his restaurant in Milan. He prepared this recipe magnificently, but he moved back home to Abruzzo and now is remaining the remember of his professionalism and...this recipe.
|BASIC INGREDIENTS||LAMB LEG|
|typology||TRADITIONAL RECIPE OF ABRUZZO|
| served ||3 hours+90minutes (minimum)|
suggested wine: strong red
ingredients for 2 persons
|LAMB LEG||oz 7||200 GRAMS|
|GARLIC||1 CLOVE||1 CLOVE|
|RED WINE||1 CUP||1 CUP|
|LAUREL||2 LEAVES||2 LEAVES|
|coarse-GRAINEd BLACK PEPPER||5||5|
|EXTRA VIRGIN OLIVE OIL||1 TBLSP+2 TEASP||20 CC|
|CELERY||1 STEM||1 STEM|
|MILK||2 TABLESPOONS||30 CC|
|GRATED BREAD||OZ 1||100 GRAMS|
|DRIED BREAD||OZ 1||100 GRAMS|
|TOMATO PULP||OZ 13||400 GRAMS|
|DRIED STRONG PAPRIKA ||1||1|
|PECORINO CHEESE||OZ 1||30 GRAMS|
Notes to the recipe: this recipe is traditional of Abruzzo, but is common with few variants in other southern regions as Apulia, Calabria, Basilicata, Campania. Here we find a typical technique for cooking the sheep, lamb and mutton meat: at first in the tomato sauce, in this manner it gives all its strong smell to the sauce for spaghetti. It is useful in the winter period, when the sheep eat almost hay and their meat is stronger. The spaghetti take the taste and the meat for the meatballs becomes more delicate. The meatballs can be fried or stewed in tomato sauce. In this recipe they are fried. It is a traditional Italian starter. By clivking on the icon above you have access to the recipes for cooking meat for meatballs. From there you can choice either a link to the recipe with pictures for fried meatballs or to tomato meatballs.
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