Sean Beauchamp Brady
www.thebonvivant.com
Polpette di Pollo “alla Romana”
Chicken Meatballs wrapped in Prosciutto and Sage
Makes 18 to 20
I called these chicken meatballs “alla Romana” because they remind me of the classic Saltimbocca alla Romana. This traditional main course, found on almost all Roman menus, is a veal cutlet topped with Prosciutto and sage sautéed quickly in butter. (“Saltimbocca” means jump in the mouth.) The chicken in this cocktail version remains amazingly moist because of the milk-soaked bread. The ham not only crisps up to form a heavenly crust, but also lends its intense flavor to the meatball within.
Ingredients
½ cup milk
4 slices sturdy white bread (I like Pepperidge Farms), crusts removed
1½ pounds ground chicken (or turkey), mixed light and dark meat
2 tablespoons grated Parmigiano-Reggiano, Percorino-Romano, or Grana Padano cheese
1 egg, beaten
1 teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
A few grating of nutmeg
18 to 20 leaves fresh sage
1/3 pound prosciutto, sliced thin
1 tablespoon butter
Directions
- In a shallow bowl, soak the bread in the milk until soft, about 5 minutes. Remove the bread and squeeze out any excess milk.
In a large mixing bowl, combine the bread, chicken, cheese, egg, salt, pepper, and nutmeg. Mix with your hands until mixture is well combined. - Place several pieces of prosciutto onto a cutting board. Slice each piece into 3 or 4 smaller pieces about 3 by 2 inches. Place a sage leaf in the center of each of these new smaller pieces.
- Place a bowl of cold water near your work surface for dipping your hands. With wet hands take about 2 tablespoons of the meat mixture and form oval patties. Place a patty over the sage leaf in the center of each prociutto piece. Carefully wrap the sides of the prosciutto up around each patty. The prosciutto does not have to completely surround the chicken.
- In a large skillet heat the butter over medium heat. Fry the meatballs, seam side down for five minutes, until the prosciutto is crisp and is beginning to brown. Using two spoons carefully flip the patties and cook the underside for 4 to 5 more minutes until the meatballs are fully cooked.
Serve warm, or at room temperature.
Note: The meatballs can be prepared ahead, and kept covered in the refrigerator for up to tow says before cooking them. If you cook the meatballs ahead and keep them in the refrigerator, reheat them for about a minute on each side in a skillet set over medium heat. They do not reheat well in the microwave.Wine Suggestion: Serve these with a crisp glass of Frascati from the hills outside Rome
