cookbooks

No. 75. Polpettine Alla Salsa Piccante (beef Olives) Recipe

Polpettine Alla Salsa Piccante, also known as beef olives, is a traditional Italian dish that combines thinly sliced beef steak, flavorful forcemeat, and a rich tomato sauce. This dish is beloved for its tender beef rolls filled with a delicious combination of fowl or veal forcemeat and sausage meat. The final result is a mouthwatering dish that is perfect for a hearty dinner or a special occasion.

Fun fact: The term "polpettine" in Italian refers to small meatballs. In this dish, the term is used to describe the shape of the beef rolls formed by rolling up thinly sliced steaks. The addition of sausage meat and forcemeat adds extra flavor and moisture to the dish.

Now, let's dive into the recipe for Polpettine Alla Salsa Piccante:

Ingredients:
- 500g beef steak, thinly sliced
- 150g butter
- 1 onion, finely chopped
- 250ml stock (beef or vegetable)
- 200g sausage meat
- Forcemeat (from fowl or veal)
- Tomato sauce (No. 10) or sauce piquante*

Instructions:

1. To make the forcemeat, follow your preferred recipe for fowl or veal forcemeat. Ensure that it is well-seasoned and flavorful.

2. Lay the thinly sliced beef steak on a flat surface. Spread a small amount of forcemeat on each slice, followed by a layer of sausage meat.

3. Roll up the beef slices tightly to form neat little rolls. Secure them with toothpicks or string if necessary.

4. In a large skillet or frying pan, melt the butter over medium heat. Add the chopped onions and cook until they are soft and translucent.

5. Carefully place the beef rolls into the skillet, ensuring they are evenly spaced. Cook the rolls until they are browned on all sides, turning them occasionally.

6. Once the beef rolls are nicely browned, pour the stock over them. Allow the rolls to absorb the stock, adding more if needed. This will help keep the rolls moist and tender.

7. Reduce the heat to low and cover the skillet. Simmer the rolls for about 30 minutes, or until the beef is cooked through and tender.

8. While the beef rolls are simmering, prepare the tomato sauce (No. 10) or the sauce piquante. If using No. 10, follow the recipe accordingly. If using the sauce piquante, combine a quarter pint of rich Espagnole sauce (No. 1) with a dessert-spoonful of New Century sauce (see No. 71 note).

9. Once the beef rolls are cooked, remove them from the skillet and remove any toothpicks or string used to secure them.

10. Serve the Polpettine Alla Salsa Piccante hot, accompanied by the tomato sauce or sauce piquante. Pour the sauce over the beef rolls, or serve it on the side as a dipping sauce.

Now, you can enjoy the delicious Polpettine Alla Salsa Piccante, a classic Italian dish packed with flavors and textures.

Similar recipe dishes include Involtini, another Italian dish that involves rolling up thinly sliced meat, such as veal, around a filling, usually cheese or prosciutto. Involtini can be cooked in various sauces, including tomato sauce, wine sauce, or even lemon sauce. Another similar dish is Rouladen, a German dish where beef is rolled with bacon, onions, and pickles before being cooked in a rich gravy.

So go ahead and indulge in the delightful world of beef olives and explore the variations of this dish across different cultures!

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No. 1. Espagnole, Or Brown Sauce
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No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
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No. 10. Tomato Sauce Piquante
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No. 13. Neapolitan Anchovy Sauce