Veal & Pork Polpettine with Caraway Aioli
Bread will normally become stale due to loss of moisture. However, stale bread does not necessarily mean you have to throw it away. This month we share a good way to put that “leftover bread that no-one will eat” to good use and avoid food waste.
A panade is a mixture of starch (stale bread), liquid and eggs that is added to ground meats. Protein in meat shrinks when cooked making it sometimes tough and chewy. Using a panade is a great way and help to keep meatballs tender and moist.
- 5x Slices of New York Rye Sourdough – Stale
- 2x Free Range Eggs
- 200ml Milk
- 250g Veal – minced
- 250g Pork – minced
- 3x Garlic Clove – minced
- ¼ Bunch Fresh Parsley – finely chopped
- 4x tbsp. Caraway Seeds – lightly toasted
- ½ cup Whole Egg Mayonnaise
- ½ Lemon – juiced
- Salt & Black Pepper
Panade – Soak New York Rye slices with milk and eggs and sit for 10 mins. Mash mixture into a paste and set aside.
Polpettine – In the same bowl as the panade mixture add pork & veal mince, a clove of minced garlic, fresh parsley, two tablespoons of caraway seeds and season with sea salt and black pepper. Mix all ingredients until homogenous, cover and rest in the fridge for 1 hour.
Pre-heat oven to 220°C. Roll mixture into small portions and place on a lined baking tray. Bake for 22-24 minutes until browned and cooked through.
Caraway Aioli – Mix mayonnaise, lemon juice and the remaining garlic and caraway seeds until smooth. Set aside.
To serve – Smother caraway aioli onto a serving dish. Place the warm polpettine on top and serve.