Superb Balsamic Polpettine With Arugula and Grilled Peppers

Name: Superb Balsamic Polpettine With Arugula and Grilled Peppers
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 3 red bell peppers; 2 yellow bell peppers; 2 garlic cloves, finely minced; 1 tablespoon parsley, chopped; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 800 g ground pork, and or 800 g ground veal; 1 cup chopped fresh parsley (or less if you're not fond of parsley); 3 egg yolks; 1 garlic clove, minced; 1/2 cup all-purpose flour; 1 tablespoon olive oil; 200 g high quality parmesan cheese (freshly grated); 1/2 cup high quality balsamic vinegar; 4 cups arugula leaves, washed and dried; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Submitted by Belgicook

"This is a beautiful and subtle Italian dish that I was introduced to during a cooking lesson. The secret is in the quality of the ingredients - the better your parmesan cheese and balsamic vinegar, the more enchanting your polpettine (meatballs) will taste. Presentation is also a factor here: the dish is supposed to be as visually appealing as it is delicious. It takes a little time to get the peppers done but the result is well worth the wait!"

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Ready In:: 1hr 30mins
Ingredients:: 18
Serves:: 4

ingredients

Grilled Peppers
3 red bell peppers
2 yellow bell peppers
2 garlic cloves, finely minced
1 tablespoon parsley, chopped
1 tablespoon olive oil
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon black pepper
Polpettine
800 g ground pork, and or 800 g ground veal
1 cup chopped fresh parsley (or less if you're not fond of parsley)
3 egg yolks
1 garlic clove, minced
¹⁄₂ cup all-purpose flour
1 tablespoon olive oil
200 g high quality parmesan cheese (freshly grated)
¹⁄₂ cup high quality balsamic vinegar
4 cups arugula leaves, washed and dried
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon black pepper

directions

Place entire bell peppers under the broiler at 230°C for one hour, turning them frequently.
Peel the hot peppers, remove seeds and membranes, cut them into 2-3cm wide strips, and place them on a plate.
Add garlic, parsley, olive oil, salt and pepper.
In a bowl, mix ground meat, half the freshly grated parmesan cheese, egg yolks, garlic, chopped parsley, salt and pepper and toss well.
Make meatballs with a diameter of approximately 2cm and roll them in flour.
Heat olive oil in a skillet over medium heat.
Place meatballs in skillet and cook until done.
Place meatballs on a plate and drizzle balsamic vinegar to coat them completely.
On four plates, call on all your presentation skills and place meatballs on a bed of arugula leaves, surrounded by grilled pepper strips, and top with the rest of the grated parmesan cheese.

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RECIPE SUBMITTED BY

Belgicook

Hey I'm still a novice cook but I know how to follow a recipe! Since I have a kitchen of my own for the first time this year (yay!), I'm cooking like crazy! I'm looking for all sorts of recipes, both classic and exotic. I think I'm at the right place! :)

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