Veal Polpette, Sage, Prosciutto and Cider Dressing Recipe
SERVES: 4PREP: 20min
Essentially, these are an Italian meatball with a twist. Made with Plains Paddock’s delicious biodynamic milk fed veal. Primarily a sheep farmer, read about Anna’s decision to add veal to her range here.
1 large brown onion, finely diced
2 garlic cloves, minced
1 tbs butter
700g Plains Paddock veal mince
50g finely diced pancetta ( I bought the pancetta in the piece to make it easier to dice)
3/4 cup breadcrumbs made from day old bread
1 tsp crushed dried sage or substitute fresh sage cooked in butter until crisp then crush
1 egg beaten
plenty of sea salt and cracked pepper
1 cup plain flour to dust
6 fresh whole sage leaves (extra)
olive oil to panfry
6 thin slices of prosciutto grilled in the oven on baking paper until crisp
1 small knob of butter
1 cup apple cider
6 tbs chicken stock
1 tsp of maple syrup to taste
Finely chop the onion and crush the garlic. Saute gently in a pan with the butter until transparent.
In a large bowl mix together the veal, pancetta, breadcrumbs, sage, sauteed onion and garlic, egg, salt and pepper.
Heat the olive oil in a medium sized frypan and fry the sage leaves until crisp then set aside.
Roll approximately 2 tablespoons of mixture together into balls and roll in the flour and repeat (this mixture should make approx. 16) shake off excess and shallow fry in batches on a moderate heat until golden all over and cooked through (about 5 minutes). Set aside.
To make the dressing melt the butter in the pan juices and add the apple cider. Allow to reduce until almost completely reduced (about 5 minutes). Add the stock and maple syrup to taste. Reduce for another 2 minutes. Arrange the polpette on a plate and spoon over the dressing. Top with the crisp sage and prosciutto for a delicious crunch.