Polpetti
by La Morra Chef Josh Ziskin
- 5 lbs ground beef
- 6 oz ground or chopped prosciutto
- 3 cups ground dried porcini
- 2 cups parmegiano
- Bread soaked on milk
- 8 lightly beaten eggs
- Salt and pepper to taste
- 1 bottle white wine
- flour to coat balls
Mix all ingredients vigorously with your hand, until the mixture is somewhat light and fluffy. Taste for seasoning.
Roll into 2 oz balls.
Heat large pans, Add a little oil, flour, and lightly brown balls on all sides. Deglaze with white wine, and finish cooking as wine reduces, adding a little stock if needed.
