Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, course, egg, eggs, fried, garlic, italian, main, meatball, meatballs, mortadella, oil, parmesan, polpette, polpettine, polpettone | No Comments »
Cut the bread into pieces and soak it with a little milk for 5 minutes. Squeeze out the excess milk. In a bowl, mix the beef, mortadella, eggs, parmesan, parsley, soaked bread, pignoli (optional), finely chopped garlic, salt and pepper to taste. With your hands, make 7-8cm (diameter) meatballs. Then, gently squeeze them into a light cylinder shape. Optionally, you can coat them with some breadcrumbs or flour. Fry them in medium-hot oil so they cook all the way through (about 10 minutes). You can make smaller balls if you want them to cook quicker. Drain them on kitchen paper and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: course, fish, know your onion, know your onions, knowyouronion, knowyouronions, main, oil, seared, seeds, sesame, sprouts, tuna | No Comments »
Pour the wine into a pan and boil it until it reduces to 1/5 of its original volume. Set aside to cool. Place a large heavy-based nonstick pan over high heat. Combine the sesame seeds in a plate and season with salt and pepper. Coat the pan with the vegetable and sesame oils. Cut the tuna in half, lightly salt it and dredge it in the sesame seeds. Reduce the heat to medium and place the tuna in the pan. Sear both sides until you the white sesame seeds turn brown, about 2 minutes each side. Remove from the heat and rest for a few minutes. Cut into 7mm slices. Drizzle some of the port reduction over the plates and arrange the fish slices on top. Garnish with the sprouts, tossed with the lemon juice, olive oil, salt and pepper.
