Lamb and Veal Meatballs, Polenta and Sautéed Rapini
Sounds elegant. Yes. Everything sounds elegant in Italian. However, this dish is pure peasant food. This simple yet complex style of cooking transforms the cheap into the sublime. Think tacos or shrimp and grits, for example.
This dish is really just meatballs, grits (polenta’s step sibling) and a leafy green vegetable. However, a few tweaks have put a new spin on the peasant food approach.
When Americans think of lamb and veal, we think of fine dining instead of a potential Tuesday dinner. The butcher reserves the legs and chops for the high rollers.
The less choice parts go through the meat grinder. Same quality meat, just more budget friendly.
As a result, lamb and veal meatballs.
An additional twist to the rustic concept is the cooking liquid for the polenta. Since polenta is ground corn, cooking them in a corn broth…
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