Polpette are a classic of the Italian granny kitchen, in this case you can find a really tasty version with the porcini mushrooms perfect for the Fall season.
- 500g minced meat (the one you prefer)
- 300g porcini mushrooms (You can replace them with other mushrooms like Cardoncelli)
- 1 glass dry white wine
- half glass milk
- half glass vegetable broth
- 3 slices stale bread
- 2 eggs
- 50g grated Parmigiano Reggiano
- 2 garlic gloves
- 4 spoons extra virgin olive oil
- 20g Parsley
- salt and grounded black pepper
To prepare these polpette with porcini mushrooms, sauté the garlic in a pan with 2 spoons the extra virgin olive oil and then add the diced porcini mushrooms.Cook for about 10 mins and then add the parsley and turn off the heat.
In a bowl mix the minced meat with the wet bread, milk, eggs, parmigiano reggiano and salt. At the end add the hand chopped porcini mushrooms.
If the dough of the meatballs is too soft, add some breadcrumbs until you reach the right consistency.
With your hands form the meatballs, then pass them in the flour.
In a pan put 2 spoons of extra virgin olive oil to heat and lay the meatballs. Let them brown on all sides then add th white wine and the broth.
Cook about half an hour covering with the lid. Remove the lid at the end of cooking to evaporate the excess liquids.
Serve it with mashed potatoes, sauted catalogna or chard.