Lamb Polpettini
Chef Richard Corbo of Ducca – San Francisco, CA
Adapted by StarChefs.com
February 2009 2009
Yield: About 100 meatballs
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INGREDIENTS:
8 eggs
6 ounces garlic confit
5 tablespoons kosher salt
1 tablespoon freshly ground black pepper
8 cups crusts removed and medium-dice herb foccaccia
1 quart whole milk
8 cups minced yellow onions
¼ cup olive oil
5 pounds freshly ground veal
5 pounds freshly ground lamb
2 cups Italian breadcrumbs
3 cups finely grated Parmigiano Reggiano
2 ounces chopped fresh parsley
2 ounces chopped fresh mint
2 teaspoons chopped fresh rosemary
Olive oil, as needed
METHOD:
Put the eggs, garlic confit, salt, and pepper in a food processor and whip together until well-mixed. Set mixture aside. Soak the foccaccia in whole milk for 10 to 15 minutes. Set aside. Cook the onions in olive oil over low heat until caramelized and tender, 25 to 30 minutes. Chill until ready for use. Put the meats in a mixing bowl and break apart with your hands. Mix in the breadcrumbs and parmesan, then add the egg-garlic mixture to combine. Drain the focaccia and add to the meat along with the caramelized onions, parsley, mint, and rosemary, and fold together gently. Take a small spoonful of the mixture and fry it to taste for seasoning. Form 2-ounce balls and fry in olive oil until slightly crispy.
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