We’re pretty sure we saw somewhere that Polpo, a cookbook by Russell Norman, has just turned ten years old which inspired us to get it out and cook something. We served these, at Russell’s suggestion, with some home-made focaccia but pasta would be good too. It’s an excellent tomato sauce to use for other purposes too.
Wine Suggestion: Given the Italian inspiration to this dish we had to open something to match. The cherry and berry flavours in Pico Maccario’s Barbera Tre Roveri really sing alongside the anise-fennel flavours and the wild herb, leather and truffle flavours lend a base note to the whole dish. Bravo!
Spicy pork & fennel polpette – serves 6
- 1.5kg pork mince
- 3 medium eggs (we only had large, all was well)
- 150g breadcrumbs
- a large pinch of dried chilli flakes
- 20g fennel seeds, lightly toasted and ground in a pestle and mortar
- ½ tbsp fine salt
- 1 tsp freshly ground black pepper
FOR THE TOMATO SAUCE:
- 100ml extra virgin olive oil
- 1 onion, finely sliced
- 1 clove of garlic, chopped
- ½ tbsp fine sea salt
- ¾ tsp freshly ground black pepper
- a small pinch of dried chilli flakes
- 750g fresh tomatoes, quartered
- 3 x 400g tins chopped tomatoes
- a small handful of oregano, chopped
- caster sugar, if needed
Make the tomato sauce first, up to a few days in advance if you like.
Heat half the oil in a large saucepan over a medium-low heat and sweat the onion, garlic, salt, pepper and chilli flakes for 15 minutes. Add the fresh tomatoes and the rest of the oil and continue to cook gently for another 15 minutes.
Add the tinned tomatoes, bring to a gentle bubble and simmer over a low heat for 1 hour.
Remove the pan from the heat and add the chopped oregano. Now taste and season if it needs a litle sweetness (we find it usually does). Blitz with a stick blender until smooth and you can also pass through a fine sieve if you would like it more passata textured (we don’t tend to bother).
Now make the meatballs. Heat the oven to 220C/Gas 8.
Put the pork mince, eggs, breadcrumbs, chilli flakes, ground fennel seeds, salt and pepper into a large bowl and mix together well with your hands. Roll in 45g balls and place on a greased baking tray, then roast in the oven for 10 minutes, turning once, until starting to brown.
Meanwhile, bring your tomato sauce up to a gentl simmer. Transfer the meatballs to the tomato sauce and poach for 10 minutes. Serve with some lightly toasted focaccia or pasta or whatever else you fancy.
(Original recipe from Polpo by Russell Norman, Bloomsbury, 2012.)
Jono & Jules do food & wine 