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      In the Kitchen with Sandra: Polpette in a Bun

       
      By
      Aug. 10, 2012

      August, what a wonderful month. A month of beautiful weather, vacations, pool parties, and let us not forget the re-launch of Italocanadese! It’s also a great month for cooking. We can trade in our frying pan for our wonderful barbeque and enjoy most of our cooking outdoors. This is a great opportunity to experiment with different flavors and this recipe does exactly that. So, let us celebrate August with one of our favorite things to barbeque, what I like to call “The Italian Polpette in a Bun,” also known as “The Hamburger.”

      INGREDIENTS
      ½ lb medium lean ground veal
      1 large egg
      1/3 cup breadcrumbs
      1 tbsp of your favorite hamburger seasoning*
      Salt and pepper to taste
      Sliced provolone cheese
      Hamburger buns

      CONDIMENTS
      Thick sliced tomatoes
      Crisp lettuce leaves
      Thinly sliced onions
      Marinated eggplants (Preferably homemade. They taste so much better!)
      Ketchup and mustard (Try using barbeque sauce instead. The taste will amaze you!)

      Mix the first 5 ingredients together and separate into 6 large meatballs. Flatten them using your hands or a hamburger press. Barbeque on medium high heat for about 15 to 20 minutes, flipping only once halfway during cooking. During the last few minutes of cooking place the buns on the grill to be toasted. At this time you may also place a slice of Provolone cheese on the hamburger to melt. Top with your favorite condiments, tomato slices, lettuce, sliced onions and marinated eggplants. Serve while hot.

      *In this recipe I used a dry barbeque seasoning

      I welcome all comments and suggestions at santart@hotmail.com.

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