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Polpette di manzo e maiale con salvia e basilico

pork_veal_meatballs_320Queste polpette di manzo e maiale con salvia e basilico sono semplici da fare, e’ come prendere un cucchiaio di salsa e metterlo sulla pasta fatta in casa. Si prende una selezione di carne, erbe, ecc, ecc, mescolare tutto e formare delle palline come se stessimo facendo degli hamburger.

Una volta cotte le vostre polpette di manzo e maiale con salvia e basilico possono essere conservate in congelatore. Quindi si consiglia di farne molte ma quando avete tempo.

Ingredienti 6-8

  •  1 kg di manzo (qualsiasi taglio si sceglie, tagliato in pezzi dalle dimensioni di un morso)
  • 1 kg di maiale (qualsiasi taglio si sceglie, tagliato in pezzi dalle dimensioni di un morso)
  • 60 ml di panna
  • 250 gr di fegato di pollo
  • 1/2 tazza  foglie di basilico fresco
  • 1/4 di tazza  foglie di salvia fresca
  • 2 cucchiai di Tapenade di Enzo
  • 1 cucchiaio di sale
  • 500 gr di pangrattato fresco
  • 4 uova
  • 1 cucchiaio di pepe



  1.  Mettere la carne in una ciotola e aggiungete la panna
  2. Coprire e lasciare in frigo per circa 30 minuti
  3. Scolare la carne ed eliminare il liquido in piu’, quindi unire tutti gli altri ingredienti, mescolando molto bene
  4. Lavorare in lotti se necessario, con l’aiuto di un robot da cucina formare un paté
  5. Preriscaldare il forno a 195C
  6. Preparare polpette dimensioni cucchiaio e disporre in una teglia bassa
  7. Mettere in forno per 15 minuti
  8. Girate più e cuocere per altri 5 – 10 minuti
  9. Rimuovere e lasciarle raffreddare completamente
  10. Ora sono pronte per essere congelate o per aggiungere alla vostra salsa preferita
  11. Se fatte con la salsa, lasciarle cuocere per un ora

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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