Thursday, December 19, 2013

Polpette! and the Ile d'Orleans

I didn't know what I wanted to make for dinner until I stumbled upon Staffan Terje's (Barbacco) polpette recipe in 7x7 magazine. Having never made meatballs in my life, I decided now would be a good time to start. Now, I may have never made meatballs myself but I have definitely consumed my fair share and I will say, these were yummy. Terje's recipe is for a Sicilian-style meatball made of pork and complemented by some sweet raisins, bringing a nice lightness to a food that can often be heavy. 
A charming window at the museum, Le Manoir Mauvide-Genest
Some of the charming architecture on L'Ile d'Orleans
I made a half recipe which I think easily would have served 4, there were two of us and we had ample leftovers. To begin, whisk together an egg and a half cup milk in a large bowl, throw in a half cup panko and set the mixture aside for 10 minutes. I then added 1 pound pork along with 1 teaspoon oregano, 1 teaspoon red chile flakes, 2 cloves minced garlic, a half a bunch of parsley finely chopped, a half cup grated parmesan, a generous half cup of golden raisins, 1/2 tablespoon salt and a generous sprinkling of pepper. 
The sheep and garden at the B&B Dans Les Bras de Morphee
The view of Quebec City from the Ile
 Form the meat mixture into large round patties and then fry until browned on the outside in some olive oil. Once browned, set aside and make the tomato sauce, I made a version of Terje's, found here. Put the meatballs in a baking dish and cover partially with the tomato sauce. Bake at 350 for 25-30 minutes. I served mine over linguine and sauteed chard finished with some fresh lemon zest for a little brightness. (Note: The original calls for pine nuts but I chose to omit those, up to you)

The final course of the deliciously decadent breakfast at Dans Les Bras de Morphee
View from Dans Les Bras de Morphee

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