Every Season brings change to our daily routines but one stable in my kitchen regardless of the weather is Meatballs. From Sunday Dinners simmered in Sauce, to Meatball Parmigiana Heros or just grilled, baked or fried! I enjoy them once a week for sure!
In the summer my favorite Meatball is made with Tuna, Raisins and Pignoli Nuts. I tried the recipe after reading it in one of my favorite books, Cucina Siciliana by Clarissa Hyman. History, Recipes, and Sicilian Proverbs along with expressive pictures make it enjoyable each time I pick it up.
Make a batch of the Tuna Polpette and pair it with grilled vegetables or simple sauteed Greens like escarole or kale and a tomato salad with artichokes hearts and enjoy the carefree days of Summer. Don't forget a glass of chilled white wine and some great Italian music !
For the Polpette: 1 lb Fresh or Frozen Tuna, 2 eggs,a handful of Parsley,1 clove Garlic finely chopped,1/2 cup Pignoli (pine nuts), 1/4 cup raisins or currants,1 cup Breadcrumbs, 1 1/3 Cups Parmesan Cheese, Zest of 1/2 lemon( I use a whole Lemon Zest)2 Tablespoons Chopped Mint,Salt,Olive oil.
Finely chop Tuna (if using a food processor be careful not to mix into a paste). Mix the eggs, parsley, garlic, pine nuts, raisins, breadcrumbs, cheese, lemon zest, mint and some salt into the Tuna. Shape the mixture into meatballs and coat with the extra breadcrumbs flattening lightly. Heat some olive oil in a frying pan and cook over medium heat making sure they are browned on both sides and cooked through.
Welcome to Britalia Way! Thanks for stopping by. Please join me as I share with you a series about food, people and experiences that are special to me. English and Italian traditions are so enticing and were the inspiration for creating Britalia Way!
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