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Polpettine Puttanesca

from Chef Riccardo Michi of Riccardo Enoteca

Polpettine Puttanesca, Riccardo Enoteca

Polpettine Puttanesca, Riccardo Enoteca

serves four to six


1 lb ground veal
1/4 lb ground pork
1/2 lb ricotta cheese
1 whole egg
all-purpose white flour
pinch nutmeg
salt and pepper to taste
1/8 lb grated Parmesan
canola oil for frying

1 clove garlic, minced
extra virgin olive oil
1 anchovy
a few capers
a few pitted Italian black olives (Gaeta or similar)
a pinch of Oregano
a splash of white wine
1 250-gram can San Marzano tomatoes chopped and peeled
salt and pepper to taste


For the meatballs: Mix the veal, pork, egg, cheese, nutmeg, salt, and pepper. Form into small meatballs. Dust with flour. Pan-fry in canola oil over high heat. Drain and let cool. Meatballs should be rare in the center and browned on the outside.

For the sauce: Heat olive oil in a pan. Sauté garlic until brown. Add anchovy, capers, and olives. Remove pan from flame and add white wine. Continue cooking until wine evaporates and anchovy breaks down. Add tomatoes and cook for 3 minutes. Add a pinch of oregano, and salt and pepper to taste.

To serve: Add meatballs to sauce and cook for 5 minutes over high heat. If sauce appears dry, add stock. Serve immediately.