Luigi’s Mamma’s signature dish – Polpette (meatballs)

Beef mince with a beaten egg, a little grated parmesan and enough fresh breadcrumbs to bind. Season generously with salt and freshly ground black pepper and shape into large-walnut-sized balls by rolling between your (clean!) palms. Make a rich sauce of tinned tomatoes or passata, sauteed finely chopped onions and garlic, olive oil, salt and pepper. Simmer for 10 minutes before carefully adding the meatballs to the sauce. Simmer for a further 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened. Grab a passing friend or family member and get them to set the table. Add torn basil leaves to the sauce. Shout ‘a tavola!’ (to the table!) to the gathering crowd. It’s like a dinner bell for hungry Italians. Plate up. These are the star of the show and rarely served with pasta in Naples – instead serve with chunks of bread to mop up the sauce. And a smile. Make sure someone else washes up, your work here is done. Better still, place your order here: (link). Smiles all round.


Comments are disabled for this post