Polpette translates literally to little balls of polpa, or pulp, and polpa is linked to minced meat but also to a wide range of pulps and mixtures. These mixtures can come from vegetables, pulses, fruit, bread, cheese, or fish, and can be shaped into balls. After forming, the balls should rest for at least 30 minutes, up to a few hours, to firm up and become easier to poach, simmer, fry, or air-fry. Beyond resting, ingredients and shaping vary widely, including adding bread, eggs, herbs, and seasonings. Size and shape can range from flattened forms to elongated shapes, and serving can include sauce or not. Recipes can be inherited or practiced, such as ricotta and parmesan balls in tomato, basil, and chilli sauce, or bread balls made with breadcrumbs.
"To fry or not to fry? And do you serve them with sauce, or not? Some people feel strongly about meatballs, while others just shrug and tell you that the ones they ate when they were growing up are second to none, which is surely just another way of saying there is no taste like home. My own recipes are partly inherited, partly practised. Lately, we have been making polpette from ricotta, parmesan, eggs and breadcrumbs, delicate balls that are the same shade as Dulux pure white matt emulsion and that turn red in their rich tomato, basil and chilli sauce."
Read at www.theguardian.com
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