Where's the Beef?
Change your Italian repertoire
Michael White--the chef behind New York's acclaimed Marea restaurant--has dialed down the fine-dining frippery at his new Osteria Morini, which celebrates the food of Italy's Emilia-Romagna region. Meat and house-made pasta are mainstays of the menu, and few dishes better exemplify White's approach here than his polpettine. The ground-pork meatballs are made even richer with the addition of mortadella, prosciutto and a luxurious measure of cheese. At the restaurant, these are served as an antipasti, but we love them over spaghetti, too.
Mortadella and Prosciutto Polpettine
Yield: 4 to 6 servings
3 slices white bread--crust removed
1 cup milk
2 ounces mortadella (about one ½-inch-thick slice), chopped
2 ounces prosciutto (about one ¼-inch-thick slice), chopped
1 pound ground pork
3 ounces Parmigiano-Reggiano cheese, grated (about 1 cup)
2 large eggs, beaten
⅛ teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
6 cups homemade or store-bought marinara sauce