Spicy Pork & Fennel Polpette

• porções: For thirty balls (three

Ingredientes

For thirty balls (three to five per person):

1.5kg minced pork

3 medium free range eggs

150g breadcrumbs

Large pinch of dried chilli flakes

20g fennel seeds, lightly toasted and ground in a pestle and mortar

Scant ½ tablespoon fine salt

1 teaspoon ground black pepper

1.5 litres tomato sauce - see page 149

Instruções

Preheat the oven to 220°C/Gas 8. Put the pork, eggs, breadcrumbs, chilli flakes, ground fennel seeds, salt and pepper into a large mixing bowl and massage thoroughly. Roll into 45g balls and place them on a greased baking tray and roast in the preheated oven for 10 minutes, turning once, until they are starting to brown.

Then poach the meatballs in the tomato sauce in a saucepan for 10 minutes. Serve 3-S balls with some sauce and hunks of lightly toasted focaccia.

Notas

POLPO 152