MEATBALLS WITH RAISINS
----- Purpette a la Passula ----- Raisins in meatballs originated in Southern Italy, probably in either Sicily or Calabria. In Sicily, and (I expect) Calabria the use of raisins and pine nuts came from contact with Arabs, who use them extensively (remember that Sicily was an Arab Province for a time). Though the Arabs never dominated further north you do find raisins in savory recipes in old cookbooks. For example, raisins and pine nuts are included in a Roman sauteed spinach. Now you get garlic and salt, and perhaps a little red pepper. Though this might sound somewhat unlikely, it is quite traditional. The recipe is Calabrian.
Provided by Phil Franco
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- PREPARATION:.
- Soak bread in milk then drain it well.
- Soak the raisins in warm water for a half hour to revive them. Grind the meat and combine it with the bread, eggs, cheese, and parsley, seasoning to taste with salt. Make your meatballs, including a couple of raisins in the heart of each one. Sauté the meatballs in the olive oil, turning them so they brown on all sides, and when they're done stir in a cup or so of tomato sauce and heat through. Serve accompanied by broccoli rabe, and a moderately tannic red wine.
Nutrition Facts : Calories 479.1, Fat 32.3, SaturatedFat 9.8, Cholesterol 192.2, Sodium 473.5, Carbohydrate 17.8, Fiber 1.6, Sugar 13.4, Protein 31.7
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