POLPETTE AL SUGO (MEATBALLS IN TOMATO SAUCE)
Vegan Hack, Santorin, #1
vegan
main course
medium
Cettina Vicenzino
Ingredients for 20 pieces
- For the meatballs
- 5 g dried porcini mushrooms
- 100 g TOMAMI The Vegan Hack
- 20 g extra virgin olive oil
- 200 ml ice cold water
- 1 tsp TOMAMI Santorin
- 100 g boiled potatoes
- 6 green, pitted olives, finely chopped
- 20 g grated Parmesan
- 1 clove of garlic, finely chopped
- Salt
- Freshly ground black pepper
- 40-50 g flour
- Sunflower oil
- For the tomato sauce
- 400 g tomato passata
- 1 tbsp TOMAMI #1
- 1 tsp TOMAMI Santorin
- 1 clove of garlic
- A few basil leaves
- Salt
- Freshly ground black pepper
Preparation
Rinse the dried mushrooms under running water and soak in cold water for about 30 minutes. Then drain in a sieve and chop finely.
First mix the TOMAMI The Vegan Hack with 20 g olive oil, then add 200 ml ice-cold water and mix thoroughly. Mix in the mushrooms, potatoes, olives, parmesan and garlic and season with salt and pepper. Leave the mixture to swell in the fridge for 30 minutes.
Form meatballs with wet hands and roll in flour.
Heat plenty of sunflower oil in a pan with high sides. Fry the balls in hot oil until golden brown, drain on kitchen paper and set aside.
For the tomato sauce, peel the garlic clove, cut into thin slices and fry in hot olive oil until golden brown. Add the tomato passata with TOMAMI #1, TOMAMI Santorin and 100 ml hot water. Season with
salt, pepper and about 4 basil leaves. Let the sauce simmer gently until some of the liquid has evaporated. Then add the polpette and cover and simmer gently for another 10 minutes. Turn the polpette now and then.
Spread the polpette onto plates, pour a little olive oil over it, grind some pepper over it, decorate with basil and serve.
