POLPETTE DI CARNE (FRIED MEATBALLS)

MAKES 24

“The deep-fried meatballs at Venice’s Alla Vedova restaurant are legendary. I will never forget my first taste of them. Thanks to these polpette, Alla Vedova is considered a culinary institution.”

1 potato

1-2 slices white bread, crusts removed 1/4 cup (60ml) milk

100g mortadella

1 garlic clove, peeled

A few parsley sprigs

450g beef mince

1 egg

2 tbs grated parmesan 50g dry breadcrumbs Vegetable oil, for frying

Boil the potato until a fork easily goes through it, then peel and mash. Set aside in a large bowl.

In a separate bowl, soak bread in milk for a few minutes. Squeeze excess milk out and add bread to the mashed potato.

In a food processor, mince the mortadella, garlic and parsley together (or finely chop by hand). Place in the large bowl with the mashed potato and bread.

Add the beef, egg and parmesan and season with 1/2 tsp salt flakes and pepper. Mix everything well with your hands, then roll into golf ball-sized balls and set them on a tray until they are all shaped.

In a shallow bowl, add the breadcrumbs then roll the meatballs through the breadcrumbs to coat lightly but entirely.

In a frypan, add enough oil to cover a layer of meatballs, about 4-5 cm. Heat over a medium heat until the oil reaches 170°C – the surface of the oil should look as if it is shimmering and the bottom of a wooden spoon inserted in the oil should be immediately surrounded by tiny bubbles.

Carefully drop in the meatballs (you should do it in batches, filling the pan only halfway each batch) and cook until deep brown all over, about 4-5 minutes. Drain on kitchen paper and sprinkle immediately with salt flakes to taste.

“This cuisine is a bundle of opposites... It is sophisticated but also frugal.”