Veal-and-cheddar meatballs with tomato, fennel and buffalo mozzarella
THE recipe section of the book was an exciting opportunity to champion organic farms, regenerative projects and passionate producers, showcasing their world-class ingredients, writes Philippa Davis.
This recipe includes ingredients from two producers I greatly admire. Firstly, Buffalicious mozzarella—which is made on Higher Oakley Farm, near Yeovil, using traditional Italian methods and milk from a herd of 250 rather pretty and often curious water buffalo. You can visit the herd and farm shop, which sells a range of buffalo products including raw milk, ice cream, charcuterie, meat and mozzarella (www. buffaliciousuk.com). And, secondly, exceptional welfare-friendly rose veal produced
by the Kimbers, who have farmed in Charlton Musgrove for more than 300 years and are known for their impeccable animal-welfare standards, skilful onsite butchers and farm shop full of local ingredients (01963 33177; www.kimbersfarmshop.co.uk). It also includes Somerset’s most famous food, Cheddar.
Ingredients Serves 4
For the tomato sauce
2tbspn rapeseed oil
3 cloves garlic, peeled and finely chopped 1tbspn finely chopped rosemary 800g chopped, tinned tomatoes
For the meatballs
80g breadcrumbs 2tbspn yoghurt 1 free-range/organic egg, lightly beaten 500g high-welfare, rose-veal mince 15g finely chopped parsley 15g finely chopped basil 100g strong Somerset Cheddar, grated 1tbspn lightly crushed fennel seeds
To cook 2tbspn rapeseed oil
To serve
2 balls of mozzarella 1tbspn roughly chopped parsley 1tbspn roughly chopped basil
Method
To make the tomato sauce, gently fry the garlic in the oil in a pan on a low heat. When the garlic starts to turn golden, add the rosemary and fry for about 15 seconds, before adding the chopped tinned tomatoes. Season, then simmer, stirring often, for 20 minutes, by which time the sauce should have thickened slightly.
For the meatballs, mix the breadcrumbs with yoghurt and egg, then leave to soak for a few minutes. Add the rest of the ingredients, season and mix. Roll into golfsized balls and lie flat on a tray—lightly oiling your hands will help with the rolling. In a large frying pan on a medium heat, fry the meatballs in 2tbspn oil until browned on all sides. Pour over the tomato sauce, bring to a gentle simmer and cook for 10 minutes or until the meat has just cooked through.
Tear the fresh creamy mozzarella over the meatballs and sprinkle with the basil and parsley.
Perfect with spelt pasta from Sharpham Park, an organically managed, 300-acre farm near Glastonbury (01458 844080; www.sharphampark.com). Serving bowl and dishes made by Rob Ellis from Ellis Pottery of High Ham (01458 251714)