Polpette di Bollito
Romans never have been shy about putting leftovers to good use, especially when they involve meat that’s already been simmered to tender perfection. Polpette di Bollito are a thrifty byproduct of allesso di bollito, a slowly braised cut of beef similar to brisket. Once the broth has done its work, the leftover meat is shredded, bound with egg and breadcrumbs, and fried into golden spheres or patties that are crisp on the outside and soft and savory within. The polpette are usually served hot, as an antipasto or snack, perhaps with a wedge of lemon or a dab of salsa verde to cut through the richness. Taking a page from Mara Esposito’s book at Mordi e Vai in the Testaccio Market, I add lemon zest to my polpette for flavor and aroma.
17 ingredients
Prep: 20 mins
Cook: 2 hrs 5 mins
Polpette di Bollito
Ingredients (17)
Ingredients (17)
Instructions
Place the beef (1 lb) in a large pot. Cover with cold water and bring to a boil over high heat, skimming off any foam that rises to the top.
Once the foam has subsided, add the wine (1 cup), carrots (2), celery (2 stalks), onion (1 medium), and peppercorns (10 whole) and return to a boil.
Reduce to a simmer over low heat until the beef is fork-tender, 2 to 3 hours.
Set aside to cool in the liquid.
When cool enough to handle, transfer the beef to a cutting board, strain and reserve the broth for another dish. Chop or shred the beef into small pieces.
Transfer to a large bowl and add the potato (1 medium), lemon zest (1 lemon), Pecorino Romano (½ cup), and parsley (1 Tbsp). Mix well with your hands.
Season with salt and pepper until the mixture tastes well seasoned. Mix in 2 whole of the eggs.
Set up your breading station: Pour the flour (1 cup) into a shallow bowl. Beat the remaining 2 whole eggs in a medium bowl. Pour the breadcrumbs (1 ½ cups) into another shallow bowl. Season the flour, eggs, and breadcrumbs with salt.
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