Thursday, April 14, 2011


Making this dish of veal and almond polpette gave me a chance to use my truffle flavour spray and the result was, I think, more successful than the veal and almond meatballs I previously tried.  The recipe uses Italian panna di cucina which has an entirely different texture from British single cream - it is much lighter.  It also uses fondo di vitello but neither the butcher nor I knew what it was!  Upon discussion of the recipe, we decided that it must be a fancy northern term for a chunk of veal fat so that is what he gave me.  I thought this might make the sauce too fatty but it didn't and imparted a delicious flavour. In this recipe crushed fette biscottate [similar to the French toast biscuits you can get in Britain] rather than breadcrumbs, are used to thicken the polpette mixture.  Those aren't pieces of black truffle decorating the polpette, by the way - they are slices of black olives!  For those of you in Italy, the recipe is in the July - August 2010 edition of the Conad supermarket chain's magazine, Bene Insieme:


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