Posts Tagged ‘mince’

Forgive the unorthodox translation but that’s how this dish is known once it has been taken from the tropical shores of Bac Lieu and transplanted to Oltrepo’ Pavese.

Bà ngoại prepared this full table of delights for sunday lunch.

The idea is that you take a large salad leaf, put in mint leaves, sliced cucumber and then tear off bits of the pizza with your hands and make a little roll. You then dip the roll in fish sauce before you eat it.

The so-called pizza is like a large pancake filled with soy, soy beans, shrimp and mince meat.

Mince sizzling away and batter ready to make industrial quantities of pizza!

From the pan to the table…


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I use the Artusi cookbook for polpettone and every time I am reminded of how this cookbook doesn’t actually give you instructions, measurements or proper recipes, but revels in eccentricity welcoming ‘Humble mr Polpettone’, but not really telling you what to do with what.

This heart-warming winter dish makes a nice change from a roast and is quite quick to prepare save the messy ‘mix everything with everything else’ aspect.

Anyway Artusi aside the ingredients are: 500g mince meat (your pick but I usually go for beef) 2 eggs, 200g grated parmesan cheese, 1 onion, carrot, bread-whites (  I think I made this word up but it gives you the idea…) soaked in milk or in water and butter or cream and finally carrots.

Chop the carrots and onion and parsley very finely indeed. I use my ceramic Kyocera knife which is a god-send.

Then soak your bread white in milk, drain it and add it to the mix. Roll the polpettone into some shape or other with flour and lightly fry it on all sides to ensure it keeps its shape. Then pop it in the oven for about 40 mins at a high temperature.

We like to put all out veg on the side so that it soaks up the aroma and usually go for classic potatoes, carrots, shallot onion and radicchio.


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