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Meatballs with Anchovies
Meatballs with Anchovies
(Polpette alla Acciughe)
 
 
Ingredients:

2 rolls, crusts removed
1/4 pint (150 ml) milk
1 fresh flat-leaf parsley sprig, finely chopped
1 garlic clove, finely chopped
2 canned anchovy fillets in oil, drained and finely chopped
l4 oz (400 grams) lean minced beef
1 egg yolk
2 tablespoons Parmigiano cheese, freshly grated
2 oz (50 grams) fine breadcrumbs
Olive oil, for brushing
Salt and pepper
Spinach in butter, to serve 

Directions:

Tear the rolls into pieces.

Place in a bowl.

Add the milk and leave to soak for l0 minutes.

Drain and squeeze out.

Mix together the parsley, garlic, anchovy fillets and beef in a bowl.

Stir in the egg yolk, soaked rolls and Parmigiano cheese.

Season with salt and pepper.

Shape the mixture into 8-10 meatballs and flatten slightly.

Spread out the breadcrumbs in a shallow dish.

Roll meatballs in them to coat.

Brush the base of a frying pan with a little oil.

Add the meatballs and cook over a high heat for 1 minute on each side.

Lower the heat, cover and cook gently for about 10 minutes.

Serve with spinach in butter. Serves 4.

That's it!
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