Crispy Potato with Porcini Mushrooms and Polpette
Here you will find a delicate way to serve Italian meatballs, polpette; a very tasteful combination with an original presentation!
- 300 gr of finely minced meat, beef or lamb
- 100 gr of bread (no crusts)
- 2 very fresh eggs, whisked
- ½ tsp of minced garlic
- 30 gr of Reggiano parmesan cheese, grated
- a little nutmeg
- 400 ml of white veal stock
- 200 ml of water
- 3 medium potatoes, peeled and finely sliced using a vegetable slicer
- a little butter
- 300 gr of fresh porcini mushrooms
- a little olive oil
- 1 clove of garlic, with skin
- 5 tbsp fresh parsley,chopped
Clean the mushrooms carefully by wiping with a damp cloth and slice very finely.
Soak the bread in milk, squeeze out, and add meat, parmesan, bread, eggs and the nutmeg.
Add salt and pepper and form into little olive shaped balls– polpette.
Place these in a cold pan greased with butter.
Boil the water and the stock and pour over the polpette.
Place the pan over heat and cook until tender.
In a pan with very little olive oil, place the potato slices side by side, so that once cooked, they form a very thin potato crepe.
Repeat the procedure, preparing one crepe per person.
Sauté the mushrooms in a pan with a little olive oil, a clove of garlic (with skin), and the finely chopped parsley.
Place a crispy crepe on each plate with a tablespoon of sautéed porcini mushrooms in the centre of each crepe and arrange the polpette around the mushrooms
Whisk the sauce remaining from the meatballs with a little extra virgin olive oil to make it light and pour over the plated polpette.