Polpette con Pecorino from The Mediterranean Kitchen by Joyce Goldstein
These meatballs are tasty in risotto, but we like them best in this pan ragout with artichokes, peas, tomatoes, and lemon zest. The pecorino cheese adds a little crunch and salt to the mixture, but...
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Wooden spoon
- Plate
Ingredients
- ¾ cup grated pecorino cheese
- 1 pound ground pork
- 6 tablespoons chopped fresh parsley
- 1 cup fresh breadcrumbs
- 1½ teaspoons freshly ground pepper
- 1 teaspoon salt
- ½ cup olive oil
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