Polpette di Vitello, Tonnato Style

Name: Polpette di Vitello, Tonnato Style
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters torn up bread, without crusts; 4 eggs (in total); 237 milliliters extra virgin olive oil; 907 grams lean ground veal (please do grind it yourself, please); 120 gms (or equivalent) can of top quality oil packed tuna; 3 really good oil packed anchovies (lest I be forced to remind you, pizza anchovies are diabolical and dont belong in your kitchen unless you worship the devil); 4 servings Fresh garden sage; 2 Tbsps salt packed capers; 4 servings Sea salt and ground pepper (black, white or green); 2 shallots; 4 servings White wine vinegar

Need a dairy free main course? Polpette di Vitello, Tonnato Style could be an amazing recipe to try. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 523 calories, 60g of protein, and 28g of fat each. A mixture of wine vinegar, really oil anchovies, garden sage, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Begin by making the tonnato sauce, it will make things easier if you do this first. In the bowl of a small food processor add two eggs---reserving two eggs for the polpette, and begin to process as if you were making mayonnaise (actually you are) by gradually drizzling in up to half or more of the olive oil with the motor running. When its mayonnaise stop and add the tuna and the anchovies and just a small splash of vinegar. Pulse it until smooth and creamy.

Ingredients you will need

Mayonnaise

Anchovies

Olive Oil

Vinegar

Sauce

Egg

Tuna

Equipment you will use

Food Processor

Bowl

Strain the sauce through a coarse sieve such as a tamis. Set aside in a large bowl.

Ingredients you will need

Sauce

Equipment you will use

Sieve

Bowl

For the meat balls; tear up the bread and sprinkle with cold water and white vinegar just to soften it up.

Ingredients you will need

Distilled White Vinegar

Meatballs

Bread

Water

Chop the sage rather finely. There are tools for that; either a very sharp knife or even better a mezzaluna.

Ingredients you will need

Sage

Equipment you will use

Knife

Mince the shallots

Ingredients you will need

Shallot

Ground Meat

In a large bowl, one in which you can fit both of your hands, combine the meat, the eggs, shallots and the sage. Squeeze as much liquid as you can from the bread and work that into the meat mixture with your scrubbed hands. Sea salt here would be good. Ground pepper too.

Ingredients you will need

Ground Black Pepper

Sea Salt

Shallot

Bread

Egg

Meat

Sage

Equipment you will use

Bowl

Get a pot of water boiling, add salt and reduce to a simmer. Meanwhile (the dreaded meanwhile), form veal mixture into small, very small meatballs. Like the size of a ping pong ball.

Ingredients you will need

Meatballs

Water

Salt

Veal

Equipment you will use

Pot

Add just a splash of vinegar to the simmering water. Working just one or two at a time at the beginning add your meatballs to the poaching liquid. Keep the heat at a steady simmer. After about 15 minutes spoon one out and check for doneness. They must be cooked all of the way through. When they are done scoop out onto a sheet pan to rest for a minute or so.

Ingredients you will need

Meatballs

Vinegar

Water

Equipment you will use

Frying Pan

Now the capers. Youve purchased really top notch salt packed capers, right? Okay, well allow those to soak in cold water. When you get ready to plate things up, carefully drain off the water using your hands or a strainer. The capers are there to finish the plate.

Ingredients you will need

Capers