Minestra with Beef and Pork Polpette

Name: Minestra with Beef and Pork Polpette
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 3 slices white bread or peasant bread, crust trimmed; 425 grams ounces cannellini beans; 1 liters chicken stock; 1 loafs ciabatta bread*, for serving; 1 egg yolk; 2 heads escarole, chopped; 1 handful A of fresh flat-leaf parsley, finely chopped; 1 leave Fresh bay; 4 cloves garlic, 3 thinly sliced, 1 peeled; 227 grams ground beef; 1 teaspoon fennel seed or pollen or ground fennel; 227 grams ground pork; 4 servings Milk; 4 servings Freshly grated nutmeg; 2 Tbsps extra-virgin olive oil, plus more for drizzling; 2 mediums onion, chopped; 113 grams pancetta or speck (a couple of 1/8-inch-thick slices); 1 handful generous handful grated Parmigiano-Reggiano plus more for topping; 1 teaspoon crushed red pepper flakes, optional; 1 teaspoon paprika or smoked paprika; 1 starchy potato, peeled and diced or 3/4 cup ditalini or pennette; 473 milliliters water

You can never have too many main course recipes, so give Minestra with Beef and Pork Polpette a try. This recipe covers 58% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1154 calories, 59g of protein, and 58g of fat each. Head to the store and pick up garlic, ground fennel, ground pork, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Watch how to make this recipe.

Heat extra-virgin olive oil, 2 turns of the pan, in a large pot or Dutch oven over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the pancetta and render a couple of minutes, then add the onions and sliced garlic and potato - if you prefer pasta, add later when you reheat the soup. Season the onions, garlic, and potatoes with salt and pepper and add a bay leaf. Cook to soften, and then add the escarole to the pot and season with salt, pepper, and nutmeg, cover to wilt. Stir in the cannellini beans and stock plus 2 cups water. Bring to a boil, and then reduce heat to a rolling simmer.

Ingredients you will need

Cannellini Beans

Salt And Pepper

Bay Leaves

Escarole

Pancetta

Potato

Garlic

Nutmeg

Onion

Pepper

Pasta

Stock

Water

Salt

Soup

Equipment you will use

Pot

Meanwhile, douse bread with milk to soften.

Ingredients you will need

Bread

Milk

Place ground meats in bowl. Season the meat with salt and pepper, fennel, paprika, crushed red pepper, cheese, and parsley.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Paprika

Parsley

Cheese

Fennel

Meat

Equipment you will use

Bowl

Add the yolk to the bowl, squeeze the milk out of the bread and crumble to add to the meat.

Ingredients you will need

Bread

Meat

Milk

Egg Yolk

Equipment you will use

Bowl

Drizzle with extra-virgin olive oil and roll meat into walnut-size balls, then add to soup and poach until cooked through.

Ingredients you will need

Extra Virgin Olive Oil

Walnuts

Meat

Roll

Soup

Place in a covered pot and bring to a boil, add the pasta to cook to al dente if you prefer the pasta to potato.

Ingredients you will need

Potato

Pasta

Equipment you will use

Pot

Serve soup in shallow bowls with shredded cheese on top and an extra drizzle of extra-virgin olive oil. Crust up some bread in hot oven while soup reheats for mopping.

Ingredients you will need

Extra Virgin Olive Oil

Shredded Cheese

Bread

Soup

Equipment you will use

Bowl

Oven