(by Barbara Sapienza)
1 lb. of freshly ground beef
1 egg
1 clove minced garlic
salt and pepper
2 T. Parmigiana Reggiano
4 slices white bread, soaked in water, then drained
olive oil or lard for frying
slice of onion
spaghetti, rigatoni, or fusilli, cooked al dente
Combine ground beef, egg, garlic, salt, pepper, and Parmigiano.
Squeeze with fingers of both hands.
Squish the soaked bread to get all the water out and add it to the beef mixture, mixing until you can no longer see the white bread anymore.
Form meatballs about the size of golf balls.
In a frying pan, melt enough lard to coat the bottom of the pan and sauté a slice of onion, or use olive oil to shallow-fry the meatballs.
(Read Her Hands, the story that accompanies this recipe.)
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