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The Art of Eating's Polpette di Carne
Ingredients (12)
- 1 or 2 cloves garlic, finely chopped
- Excellent, fresh-tasting olive oil or unsalted butter
- 1 pound ground chicken, veal, or beef
- A slice of white bread, torn in pieces, enough to fill about 1 cup
- A little milk or water
- 3/4 cup grated Parmigiano-Reggiano or pecorino cheese
- A handful of chopped parsley
- 1/2 teaspoon dried or roughly 3 times as much very finely chopped fresh herbs
- 3 large eggs
- Salt and black pepper
- Soft or dry breadcrumbs for frying
- 1 1/2 cups broth, stock, or tomato sauce
Directions
Learn how to make this recipe at Serious Eats