I struggled to find an English translation of polpette. I don’t think ‘burger’ or, even worse ‘rissole’, quite do it justice. In the end I left it in Italian. I’m sure you’ll get the idea 🙂
400 g veal — minced (or beef)
2 medium onions
100 g fresh bread crumbs
100 g Gorgonzola cheese
- Moisten the breadcrumbs with a little milk
- Fry the onion in some oil for a few minutes.
- To make the polpette, mix together the veal, bread crumbs, onions, eggs and a little Grana. Season with salt and pepper.
- Form into ‘burger’ shapes
- Dust with flour and fry in olive oil (or a mix of oil and butter) turning them a couple of times
- When they are cooked, lower the heat, place a slice of Gorgonzola on each polpetta and cover the pan
- Allow the Gorgonzola to melt and then serve
This is another dish which is popular throught Italy. As it contains Gorgonzola, I assume that it came from the north originally. A lot of versions include cream, but I think it’s rich enough without.
320 grams fusilli (spirals)
100 grams Gorgonzola Dolce — or any other soft blue cheese
60 grams walnuts — chopped
1 tablespoon parsley — chopped
1 tablespoon butter
- Melt the butter in a non stick pan. Add the Gorgonzola, cut into small pieces
- Stir well until you obtain obtain a smooth creamy sauce
- Add the nuts and stir again
- Add to the cooked pasta, mix well, sprinkle with parsley and serve.