Make Two Italian Classics: The Polpette and Tiramisu

There’s nothing quite like classic Italian recipes.  Nobody does impeccable pasta dishes, quality meats, and seasonal, simple vegetables prepared well quite like the Italians.

On our recent virtual adventure to Rome, Ciclismo Guide and Professional Chef Massimo Gianangeli showed us how to master two Italian Classics:  The Polpette and Tiramisu!  Below are the recipes for these two wonderful Italian classics.

While our virtual events are offered FREE OF CHARGE, donations to each of our hosts are welcomed through our paypal account. We appreciate your support helping our Guides during these difficult times in the tourism industry.

Buon Appetito!

Polpette Recipe

Did you know? The Polpette (traditional Italian meatball) is traditionally served as a main course and never served with pasta!  In fact pasta is considered a first course and the pairing of pasta with meatballs is actually an American invention.

Ingredients
1lb minced beef
4 oz diced stale bread (no crust)
1/2 cup milk
1 egg
2 oz grated Parmigiano Reggiano
2 tbs EVO oil
2 minced garlic cloves
2 lb peeled tomatoes
1 tbsp minced parsley
salt, ground black pepper, nutmeg, oregano

1. Heat milk to medium then mix it to the diced stale bread, let soak
2. In a bowl mix minced beef, grated Parmigiano, half the garlic, parsley and the egg; season with a pinch of salt, ground black and nutmeg to taste.
3. Add the bread and milk mixture, mix until smooth and even; let rest in the fridge for 15-20’.
4. On a non stick pot heat EVO oil and add the rest of the garlic, do not overheat
5. Add peeled tomatoes and a glass of water; season with a pinch of salt and oregano to taste; bring to boil then reduce to a simmer
6. Pull meat mix out and roll your polpetta the size you like, the bigger the meatball the longer the cooking time
7. Gently place meatballs into the tomato sauce; cover and let cook 30 to 40 minutes; gently stir pot from time to time
8. Serve with plentiful bread, better if toasted!

Chef Tips

• Different meats can be mixed, make sure the mix is not too fatty
• Use a large boiled potato, mashed, instead of bread and milk for lactose/gluten intolerance
• Double the peeled tomatoes to get more sauce to season pasta

Tiramisu

SERVES 4 (PREP 30 min)
*Best if made 24hrs before serving

Ingredients
2 cups (as in measuring cups) espresso coffee, cooled
2 tablespoons Amaretto liqueur (optional)
3 eggs chilled
3 tablespoons white sugar, plus a pinch
10 oz. mascarpone cheese
10 oz. or 30 Savoiardi biscuits (ladyfingers)
1⁄2 cup cocoa powder

Equipment and tools
2 medium glass or metal bowls, chilled
1 shallow, wide plastic container
Whisk or an electric egg-beater
Spatula
Spoon
Pyrex container, medium, 2″ deep
Cocoa shaker

Instructions

1. Mix espresso coffee and optional Amaretto. Make sure it has cooled down. Transfer into shallow container.
2. Crack eggs and separate whites and yolks into two separate bowls.
3. Combine 3 tablespoons sugar with yolks in a large bowl and beat with electric beaters until sugar is completely dissolved; mixture should be pale yellow.
4. Gradually add mascarpone to the mixture and beat until it is well incorporated and without lumps. Store in refrigerator.
5. In a clean bowl with clean beaters, beat egg-whites with a pinch of sugar until it forms firm peaks.
6. Using a rubber spatula gradually fold egg whites into yolk/sugar mix, gently folding the spatula to blend. Take your time and do it slowly to avoid whites deflating.
7. One by one dip half the Savoiardi biscuits into the coffee mix and lay them in the Pyrex container.
8. Cover first layer evenly with the cream and proceed to a second layer of Savoiardi.
9. Lay a second layer of cream on top and gently tap the bottom of the container, add cream to fill holes.
10. Cover, label, date and store in refrigerator.
11. Right before serving, sprinkle cocoa powder over the tiramisu, portion and enjoy!

Chef Tips

• Be sure to keep your electric egg-beater vertical to avoid spraying eggs all over the kitchen.
• Use decaf coffee if you have kids; tiramisu is high octane food
• Set aside a bit of cream to eat fresh and immediately as a well deserved reward for being the Chef
• Pregnant-friendly tiramisu is made with pasteurized eggs by adding 2 tablespoons of water to the sugar and bringing it to boiling point. Let it cool down prior mixing it with the yolks then proceed as usual.
• Between layers you can add chocolate shavings or berries if you like
• For a dramatic/creative effect prepare individual portions into small glass jars with lids.
• Regular portion usually requires a 25 mile bike ride afterwards!