Click to Play
Mushroom Meatballs
Polpette di Funghi
MAKES 16 TO 18 1-INCH MEATBALLS
Mushroom meatballs from Sicily are made from the pinolini, mushrooms that are similar to the meaty and woodsy-tasting porcini. They grow at the base of pine trees and have a hint of a pine taste. If you can find fresh porcini, use them; otherwise select whichever fresh mushrooms look best in your local store as a substitute. Consider porcini, portobello, cremini, miataki, shittaki, oyster or button mushrooms.
INGREDIENTS
10 ounces fresh mushrooms, porcini, portobello, or cremini, cleaned, stemmed, rinsed and drained
1 egg, slightly beaten
3 cloves minced garlic
1/4 cup minced flat leaf Italian parsley
1/4 cup grated Pecorino cheese
Salt to taste
Grinding black pepper
2/3 cup fresh bread crumbs
1/4 cup peanut oil
DIRECTIONS
Put the mushrooms in a saucepan and cover them with water and cook them for 2 to 3 minutes. Drain and cool the mushrooms and then mince them finely. Place them in a bowl.
Stir in the egg, garlic, parsley, cheese, salt, pepper and bread crumbs.
Use your hands to form the mixture into small 1-inch round meatballs and fry them in the oil until they are browned and crusty. Drain them on paper towels and serve warm as an antipasto.
This recipe is featured on show 1711 — Mushrooms!
Want More Recipes? See My Latest Book:
Ciao Italia Family Classics
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"
Comments
Leave a comment
Donna
Steve gatt
Leave a Comment