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Veal Polpette, Sage, Prosciutto and Cider Dressing Recipe
SERVES: 4 PREP: 20min COOK: 20minPRINT CONVERSIONS

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.

You'll Need

Polpette

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

 

Dressing

1 small knob of butter

1 cup apple cider

6 tbs chicken stock

1 tsp of maple syrup to taste

Method

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.

One Response to Veal Polpette, Sage, Prosciutto and Cider Dressing Recipe

  1. Loanemu.com says:

    Muchos Gracias for your blog post.Thanks Again. Will read on…

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