I've adapted these little meaty balls of love from Nigel Slater's recipe, with the only minor adaptations is to use about half the anchovy fillets that are in the original recipe and to fry in olive oil.
We have them with Pasta Aglio e Olio and some side salad. Tasty.
Pork and lemon meatballs
Serves 4.
70g fresh white breadcrumbs
500g pork
a lemon
a large handful of parsley leaves, chopped
about 6 bushy sprigs of thyme
2 tbsp grated Parmesan
4 anchovy fillets, chopped
to cook:
2 tbsp olive oil
Put the breadcrumbs and pork into a mixing bowl. Grate the lemon and add the zest to the pork, then halve and squeeze the lemon. Add the lemon juice to the pork with the parsley and the thyme leaves stripped from their stems. Tip in the Parmesan then the anchovy fillets. Season the mixture generously with black pepper. Mix thoroughly.
Make about 18 small balls of the mixture, using a generously heaped tablespoon of pork for each one. I shape them into a rough ball, flatten them slightly, then put each one on to a clean shopping board.
Warm the oil in a heavy-based non-stick pan. Fry them, about eight at a time, for 4-5 minutes until they are crisply golden on each side. Lower the heat and leave to cook through to the middle - a matter of 6-8 minutes more. I tend to turn them no more than once or twice during cooking so they develop a crisp, slightly sticky exterior.
Serve with Pasta Aglio e Olio and a green salad.
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