Italian Polpette's with Tomato Sauce
180ml Olive oil
1 onion, finely chopped
100g pine nuts, roughly chopped
3 garlic cloves crushed
40g parsley, roughly chopped
2 teaspoons fennel seeds, ground
50g fresh breadcrumbs
250g ricotta (check out bio-dynamic ricotta under 'cuisine knowledge' at Superyacht Cuisine).
25g parmesan, grated
grated zest of 1 large lemon
500g minced pork or beef
800g tomatoes or 2 x 400g tins tomatoes
100ml red wine
Place half of the olive oil into a saucepan and cook the onions and pinenuts so they become soft and the pinenuts golden. Add in the garlic and cook for 2 minutes, then remove from heat.
Place the herbs, fennel seeds, breadcrumbs, ricotta, Parmesan, lemon zest and egg into a bowl along with the mince. Add the the cooked onion, pinenut mixture plus salt and pepper into the mix and combine the ingredients but do not overmix.