Polpettine on Charred Radicchio with a Balsamic Reduction
1/2 cup balsamic vinegar1/3 cup plain dry breadcrumbsOlive oil1/4 pound ground veal or pork1 ounce mortadella, finely chopped2 tablespoons grated Parmesan cheese2 teaspoons minced flat-leaf parsley1/8 teaspoon salt1 egg beaten with 2 tablespoons water1 cup thinly sliced radicchio
• Cook the vinegar in a small saucepan over medium-low heat for 12 minutes or until reduced by half. Set aside.
• Preheat oven to 375°F. Place the breadcrumbs on a sheet of waxed paper. Cover a small baking sheet with aluminum foil. Coat with oil.
• In a mixing bowl, combine the veal or pork, mortadella, Parmesan, parsley and 1/8 teaspoon salt. Mix with hands just to combine. Shape into 10 meatballs.
• One at a time, dip the meatballs into the egg mixture. Lift out and shake off excess egg then drop into the breadcrumbs. With the other hand, toss some crumbs over the meatball and roll it to coat. Place on a baking sheet. Continue until all the meatballs are breaded. Drizzle lightly with olive oil and roll them gently to coat.
• Bake for 12 to 15 minutes, or until golden and sizzling. An instant-read thermometer should register 160°F in the center of a meatball.
• Meanwhile, heat a skillet over medium-high heat until drops of water on the pan sizzle. Coat lightly with olive oil and heat the oil. Add the radicchio and cook, tossing constantly, for about 1 minute or until lightly charred. Sprinkle lightly with salt.
•Transfer to 2 serving plates. Top with the meatballs. Drizzle on the balsamic.
Makes 2 servings.
Note: The breaded meatballs may be covered with aluminum foil and refrigerated for 24 hours before baking. Coat with oil before baking.
Wine Pairing: La Marca Prosecco non vintage D.O.C.
