CookEat Recipe
Boiled-Beef Polpette with Egg and Lemon
Flattened meatballs of cooked beef, prosciutto, currants and pine nuts, fried and finished with garlic, parsley and an egg-lemon sauce.
Method
Steps
Step 1
Gather the ingredients: 300 g lean cooked boiled beef, promptly cooled and refrigerated for no more than 2–3 days; 40 g prosciutto with fat and lean; 25 g soft white bread crumb, without crust; 60 ml milk for cooking the bread; 30 g grated Parmesan; Salt, black pepper and a small pinch of ground mixed spice; 20 g small dried currants; 20 g pine nuts; 3 eggs: 1 for binding and 2 for the sauce; 60 g fine breadcrumbs for coating; About 80 ml olive oil for shallow frying; only part is absorbed; 1 small garlic clove, finely chopped; 1 tablespoon chopped parsley; Juice of half a lemon.
Step 2
Cook the soft bread crumb with the milk in a small pan over low heat for about 3–5 minutes, stirring until it forms a thick soft paste, about 3–4 tablespoons. Spread in a shallow dish and cool promptly in the refrigerator before mixing with the cold meat.
Step 3
Finely mince the cooked beef. Mince the prosciutto separately, then combine both with the Parmesan, salt, pepper, spice, currants, pine nuts, cooled bread paste and one egg. Shape about 9–10 egg-sized balls and flatten the poles slightly, keeping the centres about 3 cm thick. Coat with fine breadcrumbs and keep cold until frying.
Step 4
Heat the oil in a wide pan over moderate heat, about 160–165°C. Shallow-fry in batches, turning gently, until golden and heated to 74°C throughout, about 8–12 minutes depending on thickness. This is one continuous reheating of the cooked beef; continue directly to the sauce and serve.
Step 5
Leave a small spoonful of the frying fat in the pan. Briefly soften the garlic and parsley in it without burning, about 30–60 seconds, then return the hot polpette and turn gently to coat. Keep hot over very low heat while preparing the sauce.
Step 6
Whisk the two remaining eggs with the lemon juice and a small pinch of salt in a small heatproof bowl. Stir continuously over barely simmering water until the sauce thickens and reaches 74°C without boiling. Spoon over the hot polpette and serve immediately.
Step 7
Ready-to-use stock may replace the milk for the bread paste in the same quantity. Plain lard may replace the frying oil. For the butter finish instead of the garlic-parsley soffritto, omit those aromatics and gently turn the fried polpette in 15 g butter in a clean pan, then add the same safely thickened egg-lemon sauce.
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