| 1 | These polpette are glorified meatballs that have that typically italian flavor given by a mixture of lemon peel, garlic, and parsley that is known as gremolada. |
| 2 | This is a recipe from lombardy. |
| 3 | Mince finely together the zest of 1 small lemon, 2 teaspoons parsley, and 2 cloves of garlic. |
| 4 | Add to this the ground beef, together with the salt, pepper and nutmeg. |
| 5 | Stir in the crumbled white bread that has been soaked in milk and squeezed dry. |
| 6 | Finally, stir in 1 beaten egg. |
| 7 | On a floured board, form the mixture lightly into small flattened cakes about ?inch thick and 1 ?inches wide. |
| 8 | Do not work the mixture or press it too much. |
| 9 | Brown the cakes in ?cup hot olive oil for about 2 minutes on each side. |
| 10 | Drain them and serve at once. |
| 11 | 1958 chamberlain, samuel italian bouquet gourmet distributing corporation new york. |
| 12 | : recipe clipped by michael prothr |
