
How to make Homemade Cavatelli with the Demetra Cavatelli Pasta Maker
Demetra Premium Cavatelli Pasta Maker (Made in Italy) Take 2 on How To Make Cavatelli...
With temperatures dropping, our thoughts here at Consiglio’s are turning towards the warm, hearty meals we’ll be sharing with our family, friends and loved ones this coming weekend. This week, our friends at Nonna’s Way offer this classic Polpette (Italian Meatball) Recipe - hearty and traditional, it’s sure to be favourite!
If you’re still wrapping up your holiday baking (or even just getting started), be sure to check out Nonna’s Way: A Collection of Italian Cookie Recipes. With step-by-step directions and stunning full-page pictures, this collection of more than 50+ traditional Italian cookie recipes is sure to inspire and tantalize your taste buds!
Everyone raves about this ‘polpette’ recipe, Italian for ‘meatballs’, that nonna Francesca has been making for over 50 years. She originally got this recipe from a maid that worked across the street from her husband’s tailor shop in her hometown of Pofi in Italy and has been making them the same way ever since. They are delicious in spaghetti sauce and make a perfect meatball sandwich! You can even simmer them with your favorite spaghetti sauce in a slow cooker when feeding a large crowd.
We met with nonna Francesca last weekend as she was preparing for another typical Italian tradition, Sunday dinner at nonna’s house! Buona Domenica, happy Sunday, is a common phrase you here amongst Italians. Their day of ‘rest’ is actually a day of gathering and eating with family. While nonna Francesca was preparing the meatballs, we took the opportunity to ask her and nonno Peppino some food questions about their first days in Canada. We wanted to know what they missed the most from their beloved homeland and without question it was the extra virgin olive oil. Items they discovered that they had never heard of before were Jello and Ketchup and the non-Italian food they enjoy every once in a while is Chinese food.
As we start to record nonna’s recipe, you can see below the dilemma we faced. Typically nonnas do not measure most ingredients in a way you would be used to. Rather, it’s a ‘pugno di formaggio’ (a fistful of cheese), ‘na mannata di sale’ (a handful of salt), or one of my favorites – ‘mezzo uovo di olio’ (half an empty eggshell of oil)! We would love to hear about some of your nonna’s interesting measuring tools!
This particular Sunday, everyone was a little extra giddy as the first granddaughter and first great granddaughter joined the festivities! A proud bisnonna (great-grandmother) doesn’t miss the chance to start teaching her recipes early on!
In the background you can see the pot of sauce simmering away waiting for the lightly roasted meatballs to add the big finale of taste before it tops the family’s favorite pasta. Once added, the meatballs will cook for an hour, infusing all those flavours into the tomato sauce while remaining tender and juicy.
The grandchildren waited patiently while we photographed the final product of nonna’s labour. Well, most of them! Thank you nonna Francesca for sharing your special recipe and home with us!
Notes: Using olive oil or water to wet your hands before shaping the meatballs makes for a smoother finish
Originally content from the Nonna’s Way website
Subscribe to our YouTube Channel for product demos, reviews, recipes and more!
Comments
Leave a comment