A delicious versatile recipe to make to your taste …
March is admittedly a tricky month for seasonal produce, as we’re in limbo. Winter isn’t over yet, so we’re still firmly in the grip of root vegetables, but around this time spring greens appear, which I love. I went to my local greengrocer this week and saw huge packs selling for a euro, so I went home already knowing what I wanted to serve them with.
I love a polpetta: an Italian meatball made with breadcrumbs, milk and parmesan, and not usually served with pasta. I very rarely get inspired by Instagram recipes, but Ben Tish, a London-based chef and author, shared a version of these and I immediately wanted to make my own.
The pork, fennel and rosemary polpette are fried until golden, then white wine is added to bubble and collect all the flavour from the bottom of the pan before they’re baked in the oven and draped with lemon slices. Served over a bed of spring greens, with the sauce poured over and extra parmesan on top, it’s the most comforting and delicious meal you’ll make this month. You can adapt this recipe with any greens in season, such as purple sprouting broccoli, spinach, cabbage, chard or even some lemon-dressed rocket. Just buy what looks best. @kittycoles
LEMON, ROSEMARY AND FENNEL POLPETTE WITH SPRING GREENS
Serves 4
Ingredients
• 600g quality pork mince (with a good fat content)
• 1 egg, beaten
• 70g fresh white breadcrumbs
• 2 tbsp grated parmesan, plus extra to serve
• 120ml milk (ideally whole milk)
• Zest of ó lemon
• 3 sprigs of rosemary, very finely chopped
• 1 tbsp crushed fennel seeds
• 3 bay leaves
• 1-2 lemons
• 250ml chicken stock (or water)
• 500ml white wine
• Heaped tbsp capers
• 30g unsalted butter
• Sea salt and black pepper
• Extra virgin olive oil, for finishing and cooking
Method
1. Add the breadcrumbs and milk to a small bowl and leave to sit for 5 minutes, allowing the bread to absorb the liquid.
2. Place the pork mince in a large bowl and season generously with salt and pepper. Add the parmesan, soaked breadcrumbs and milk, chopped rosemary, fennel seeds and beaten egg. Mix well, then add the zest of half a lemon and mix again. Shape the mixture into small golf-ball sized meatballs and transfer to the fridge to firm up for at least 30 minutes, or overnight if you have time.
3. Preheat the oven to 180°C fan. Thinly slice a lemon into rounds and set aside. Heat a large ovenproof pan over a medium heat. Add a generous glug of olive oil and, once hot, brown the meatballs well on all sides. Pour in the white wine and turn up the heat to deglaze the pan. Once the wine has reduced slightly, add the chicken stock (or water),
capers and butter. Bring to a gentle simmer, then tuck in the bay leaves and arrange lemon slices over the meatballs.
4. Transfer the pan to the oven and cook for 20 minutes, until the polpette are cooked through and the sauce is rich and glossy. Season to taste, then rest for 5 minutes before serving.
5. Meanwhile, boil the spring greens in plenty of well-salted water for 3-4 minutes, until just tender. Drain well.