Polpette

1. 1

   1. Set the oven at 400 degrees.

2. 2

   2. Strain the porcini and squeeze out excess water from the mushrooms. Finely chop the mushrooms and transfer to a bowl. Add the beef, bread crumb mixture, prociutto, Parmesan, eggs, salt, and pepper.

3. 3

   3. With wet hands, roll the beef into rounds the size of golf balls. Set onto a wax-paper-lined plate.

4. 4

   4. Heat a large skillet with a heatproof handle over medium heat. Add about 3 tablespoons oil, or enough to coat the bottom of the pan.

5. 5

   5. In a shallow bowl, roll the meatballs in the flour one at a time. Return to the wax-paper-lined plate.

6. 6

   6. Gently add the meatballs to the oil. Cook for 2 minutes on one side, then gently turn with tongs and cook 2 minutes on the other side.

7. 7

   7. Add enough wine to make a shallow layer in the pan. Bring to a boil and transfer to the oven. Cook the meatballs for 15 minutes, turning once or twice. Remove from the oven and let the meatballs rest for a few minutes, Serve with the juices in the pan. Adapted from La Morra

No additional tips available.