Recipes
Polpette di Carnevale di Prato
set_meal
Main courses
Photo © Claudia Ciabattini
Polpette di Carnevale di Prato (Prato Carnival Meatballs) are a traditional specialty, prepared by families with a range of variations during the Carnival period, especially on the day of Martedì Grasso (lit. ‘Fat Tuesday’, a.k.a Shrove Tuesday). Made with veal, they are distinguished by the special ingredient of pine nuts, which add a touch of flavor and refinement. Historically, these meatballs were meant to be one last treat before the beginning of Lent.
Ingredients
- 350 g minced beef
- 800 g cut of veal
- Tomato concentrate
- Tomato puree
- 1 onion
- 1 celery stalk
- 1 carrot
- Day-old rustic bread
- Grated Parmigiano Reggiano cheese
- 100 g pine nuts
- 100 g raisins
- 4 eggs
- Breadcrumbs
- Salt and pepper
Preparation
- Prepare the soffritto (mirepoix) by finely chopping the onion, celery and carrot, to be added to a large saucepan.
- In with the soffritto, add the minced meat and let brown. Next goes in half a tube of tomato paste dissolved in a cup of broth.
- Add the whole piece of veal and let it braise.
- Cook slowly, adjusting the salt and pepper, then let simmer for about 2.5 hours.
- Take out the veal, break it up into small pieces then add it back into the sauce.
- Incorporate stale bread cut into small chunks and cook until you have a firm mixture then remove from the heat.
- Add in all the remaining ingredients—eggs, grated Parmigiano Reggiano cheese, raisins (soaked in water then squeezed out), pine nuts, salt and pepper—to the mixture.
- With slightly damp hands, form the meatballs into uniformly sized balls.
- Coat the meatballs in the breadcrumbs.
- Next, fry the meatballs in plenty of hot oil until evenly browned, then drain on paper towels and serve hot.
