Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Superb Balsamic Polpettine With Arugula and Grilled Peppers Recipe
    Lost? Site Map

    Superb Balsamic Polpettine With Arugula and Grilled Peppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    25 mins

    1 hrs 5 mins

    Belgicook's Note:

    This is a beautiful and subtle Italian dish that I was introduced to during a cooking lesson. The secret is in the quality of the ingredients - the better your parmesan cheese and balsamic vinegar, the more enchanting your polpettine (meatballs) will taste. Presentation is also a factor here: the dish is supposed to be as visually appealing as it is delicious. It takes a little time to get the peppers done but the result is well worth the wait!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Grilled Peppers

    Polpettine

    Directions:

    1. 1
      Place entire bell peppers under the broiler at 230°C for one hour, turning them frequently.
    2. 2
      Peel the hot peppers, remove seeds and membranes, cut them into 2-3cm wide strips, and place them on a plate.
    3. 3
      Add garlic, parsley, olive oil, salt and pepper.
    4. 4
      In a bowl, mix ground meat, half the freshly grated parmesan cheese, egg yolks, garlic, chopped parsley, salt and pepper and toss well.
    5. 5
      Make meatballs with a diameter of approximately 2cm and roll them in flour.
    6. 6
      Heat olive oil in a skillet over medium heat.
    7. 7
      Place meatballs in skillet and cook until done.
    8. 8
      Place meatballs on a plate and drizzle balsamic vinegar to coat them completely.
    9. 9
      On four plates, call on all your presentation skills and place meatballs on a bed of arugula leaves, surrounded by grilled pepper strips, and top with the rest of the grated parmesan cheese.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Superb Balsamic Polpettine With Arugula and Grilled Peppers

    Serving Size: 1 (538 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 991.0
     
    Calories from Fat 606
    61%
    Total Fat 67.3 g
    103%
    Saturated Fat 26.5 g
    132%
    Cholesterol 312.5 mg
    104%
    Sodium 1346.0 mg
    56%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 4.1 g
    16%
    Sugars 9.6 g
    38%
    Protein 59.5 g
    119%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites