Sunday Dinner: Move over spaghetti — these meatballs come with polenta - low fat italian dishes restaurants

A few days ago, I looked through the Italian cooking books I collected and found that none of the recipes were about the classic Italian dish "spaghetti and meatballs. ” Why?
According to several sources, if you go to Italy, you will find that there is almost no such dish there, perhaps only served in restaurants catering to tourists.
You will surely find a wide variety of meatballs, known as polpette, sometimes served as an appetizer or a second dish.
You will also see people eating pasta.
But the idea of combining the two is actuallyin-
After Italian immigrants settled in New York and other places in Late 1800 and early 1900, Americans fell into life.
These immigrants do make meatballs and meatballs at home, and even use them as main courses, but they don't have pasta.
According to an article on the Smithsonian website, Smithsonian Angel.
Com, there is a theory that in American restaurants, the first is meatballs and pasta, and the last is Canadian restaurants.
Some of the customers in those restaurants are British.
Americans are used to adding starch, such as potatoes, to meat dishes.
In order to satisfy this desire, the early American Italian restaurant began to serve the main course.
Main courses, such as meatballs and pasta, such as pasta
At that time, the most widely known pasta of Americans.
I share this story just to let you know, just because many North Americans eat Italian hot pot --
Pasta or other spaghetti style meatballs that you don't always need.
For example, I served my polpette with steamed broccolini and polenta, who created a place that was almost soft to take the meatballs and sauce
In order to create a richer flavor for polpette and their sauce, I put some burrata on the frying pan, a kind of Marbella cheese
Cheese with soft, creamy flavor and center of silk curd.
Then I let the cheese melt on polpettevery tasty!
These delicious juicy Italian dishes
Meatballs are wrapped in breadcrumbs, cooked in olive oil, baked with a tomato mixture, and then decorated with melted burrata.
Preparation time: 45 minutes Cooking time: about 50 minutes to make: four to six 2 slices of white bread, remove 2 large eggs from the shell of 1/3 cups of milk, and hit 1 garlic flap, chopped or two crushed red pepper flakes 1 teaspoon salt 1/2 teaspoon fresh coarse ground black pepper 1/2 lbs. (225g)
1/2 pound thin ground beef. (225g)ground veal (
View Options for Eric)1/2 lb. (225g)
1/2 cup of unseasoned bread crumbs, 1/2 cup of red wine, olive oil (
View Options for Eric)1 (660 mL)
Canned tomatoes (see Note)
1/2 glass of water 1 (250g)
Bathtub burrata, pulled into 16 roughly equal parts (
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8 to 12 pieces of fresh basil leaves, torn into small pieces, and torn the bread into small pieces, placed in a medium-sized containerto-large bowl.
Add milk and stir well.
Let the bread sit for five minutes and let it absorb the milk.
Now mix the eggs, garlic, paprika, salt and pepper together.
Place the minced meat in the bowl and gently stir until it is fully mixed.
The meat mixture will be quite wet as this will ensure very tender polpette when cooking.
Gently moisturize your hands with cold water.
Roll the meat 1/2inch balls (
They don't have to be tight and they don't have to be completely round as you will scroll them again in the crumbs).
You should have about 28 to 30 polpette.
Put the crumbs in a shallow bowl.
Now, roll in these breadcrumbs and gently coat each polpette and place the painted on the baking sheet as you move forward. Pour1/8-
Put an inch of olive oil in a large ovenproof frying pan (mine was 12-inches wide)
Or set in a medium to medium wide shallow pan-heat.
When the oil is hot, use two or three batches to Brown polpette, on all sides, and when you move forward, put them on a clean baking sheet.
When all polpette turns brown, drain the excess oil out of the frying pan.
Preheat the oven to 350 degrees F.
Pour red wine and tomatoes into a frying pan.
Pour 1/2 glass of water into the bottle, the tight tomatoes come in and shake well to remove any tight tomatoes that stick to the side of the bottle.
Pour the mixture into a frying pan as well and put it into the sim.
Put polpette back in the frying pan, cover it and bake in the oven for 30 minutes.
Remove polpette from the oven and remove the lid.
Put some burrata on top and next to the meatballs.
Now, bake it for another five minutes, or until the cheese melts, and you can bake it out.
Sprinkle with basil and serve.
Note: in many supermarkets and Italian delicatessens, the smooth and delicious strain tomatoes are also known as pasata di tomatoes.
Eric's choice: ground veal is sold in some supermarkets and meat shops.
You can use 3/4 if you can't find it.
Ground beef and 3/4.
Broken pork in this recipe.
If you don't want to use wine, replace it with 1/2 cups of beef.
Burrata is sold in some supermarkets and in the bathtubs of Italian delicatessens.
If you can't find it, you can replace it with eight bocconcini cheese balls, each divided into two or three pieces.
This soft and warm corn porridge will become a good bed for delicious corn sauce when plated.
Preparation time: 20 minutes Cooking time: about 20 minutes to make: four to six 3 3/4 cups of water 3/4 teaspoon of salt 3/4 cups-Corn flour (see Note)
1 tablespoon butter pour the water in, heavy-
Pot at the bottom, set in mediumhigh heat.
Boil, add salt, and then reduce the heat to medium.
While stirring steadily, pour the corn flour slowly.
Reduce the heat to medium
Cook the corn flour low after 5 minutes and stir frequently.
Cook for another 10 minutes, but now it's getting thicker, stirring with a wooden spoon or heatstroke spatula.
Corn porridge should be thick when cooked for a total of 15 minutes, but still quite loose.
Stir the butter, then remove it from the fire and cover it.
Let's sit for a minute or two, then scoop it up to the plate and serve it with beaupett.
Note: I used the purity brand corn flour in this recipe.
It is not marked as medium grinding, but it is.
Eric Akis is the author of 8 cooking books.
His column appears in the Life section on Wednesday and Sunday.