Italian Polpette – Peter Bouchier
We love using our perfectly spiced Italian sausages as the building blocks for other dishes. They are superb grilled or barbecued but also make a great base for pasta sauces and polpette.
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Ingredients
- 5 Classic Italian sausages
- 1 cup sourdough breadcrumbs
- 4 rashers streaky bacon, finely chopped
- 2 medium eggs, lightly beaten
- ½ cup ricotta cheese
- ½ cup freshly grated Pecorino cheese
- ¼ cup chopped flat-leaf parsley, chopped
- ½ cup white wine
- 2 x 400g can crushed tomatoes
- ½ cup Parmigiano Reggiano cheese
- ¼ bunch basil, shredded
- Salt
- pepper
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