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
Frittata di Spaghetti
Spaghetti Omelet
Makes 1 omelet, serving 8 to 10
Every time I head over to Italy, I dream of eating Cecilia’s frittata di spaghetti. A true Baronessa, and owner of two estates in the town of Pasetum, just south of Salerno, Cecilia Bellelli Baratta is always happy to whip up one of these for me using last night’s spaghetti. I stand in the kitchen, a happy fool, nibbling this ingenious food, washing it down with a bottle of local wine.
Ingredients
5 eggs
¼ cup grated Parmigiano-Reggiano, Pecorino-Romano, or Grana Padano cheese
3 ounces dried sausage, diced into ¼-inch cubes
½ teaspoon salt, or to taste
Black pepper, to taste
8 ounces spaghetti, cooked until firm (leftover and already sauced is ideal)
1 tablespoon olive oil
6 ounces mozzarella, diced into ¼-inch cubes
Directions
- In a large bowl, beat the eggs until well-mixed. Add the grated cheese, the sausage, and the spaghetti. Mix thoroughly (a pasta fork works well for this). Season with the salt and a few grindings of pepper.
- Add the oil to a 10-inch non-stick skillet. Place the pan over medium-low heat. Scoop half the eggs and pasta mixture into the pan. Spread it out to the edges of the pan.
- Sprinkle the mozzarella evenly over the surface. Top with the remaining pasta and egg mixture.
- Cook until the frittata is mostly set, about 8 minutes. The bottom will be lightly browned and there will be a bit of raw egg on the surface. Using a flexible, heat-resistant spatula, (silicon is perfect), loosen the edges and bottom of the frittata, then slide it onto a plate, cooked side down. Place the pan over the plate and carefully flip the pan and plate to release the frittata back into the pan, uncooked side on the bottom. Continue cooking about 6 or so more minutes until the underside is golden brown.
- Allow to stand for 5 to 10 minutes, cut into wedges or squares using a serrated knife. Serve hot or at room temperature.
Wine Suggestion: Serve this with Aglianico, grown in the rich volcanic soil of Vesuvius.
