The Chef: Daniela Guerra<\/p>\n
The Restaurant: S\u00e9ptimo, Miami<\/p>\n
The Dish: Polpette al Pomodoro<\/p>\n
Ingredients:<\/p>\n
2 lb mixed ground meat (70% beef \/ 30% pork)1 1\/2 soft white bread (crumb only)1 1\/4 cup whole milk2 large eggs1 cup Parmigiano Reggiano, grated1 garlic clove, very finely minced or pressed3 tbsp fresh parsley, finely chopped1 tbsp fine salt\u00a0Black pepper, to tasteA pinch of nutmeg (optional)Extra virgin olive oil<\/p>\n
Method of Preparation:<\/p>\n
Soak the bread (the most important step): Place the soft white bread in a bowl and fully submerge it in the whole milk. Let it soak for about 5 minutes until completely soft.Gently squeeze the bread: Lightly squeeze the soaked bread with your hands. Do not squeeze it dry-it should remain very moist before adding it to the meat mixture.Prepare the meatball mixture. In a large bowl, combine the mixed ground meat, soaked bread, eggs, Parmigiano Reggiano, garlic, parsley, salt, black pepper, and optional nutmeg. Mix gently until just combined, being careful not to overmix.Shape the meatballs: Roll into 30-35 g meatballs without pressing too firmly.Quickly sear: Heat a skillet over medium heat with a small amount of extra virgin olive oil. Sear the meatballs until lightly browned on the outside while keeping the center pink.Finish in the tomato sauce: Transfer the meatballs to a warm (never boiling) tomato sauce, turn off the heat, cover, and let them rest for at least two hours.<\/p>\n