Polpette Napoletana
Jan 5, 2012
Recipe courtesy of Chef Kathy Gold of The Kitchen Cooking School
The role of women in the food industry has seen an exponential growth in recent years that can be attributed to the groundbreaking female chefs that have paved the way in decades past. Many of these pioneering women are affiliated with the philanthropic organization for women, Les Dames D'Escoffier. The organization aims to help open up the world of food and hospitality to women, who for many years were rarely found in the professional kitchen. Today, Les Dames D'Escoffier boasts over 1400 invitation-only members in 27 chapters around the world. Join Friday Arts as we attend the Philadelphia chapter's first symposium featuring hands-on cooking classes and panel discussions with influential "dames" such as four-time James Beard award winner Rozanne Gold. We speak with our local "Top Chef" contestant Jennifer Carroll and food writer Toni Tipton-Martin, demonstrating the diversity of careers women can hold in the food industry today.
Photo Credit: Flickr
- Course
- Entree
Ingredients
- 3 cups day-old bread, cut into 1-inch cubes
- 1-1/4 pounds ground beef, or beef and ground pork mixture
- 3 eggs, beaten
- 3 cloves garlic, minced
- 3/4 cup pecorino, grated
- 1 bunch Italian parsely, finely chopped to yield 1/4 cup
- 1/4 cup toasted pine nuts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra-virgin olive oil
- Marinara, optional
Instructions
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In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to wring excess moisture.
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In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture meatballs, each about the size of a golf ball.
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In a large, heavy-bottomed skillet, head the oil until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch. Serve warm or at room temperature.