Archive

Monthly Archives: November 2011

Mondeghili (MON-deh-KEE-lee) are deep fried meatballs. The recipe is originated from Milan, Italy. Most of Italians know them as “Polpette” (pol-PET-teh), means meatballs. The word “Polpette” are widely used among people who are not from Milan.

They are considered as peasant food (food for poor people). The idea of ingredients is to use leftover meat and bread to create meatballs. Nothing wasted in the old time… good idea even for the present time.

It is normally served as second course, accompanied with salad or grilled vegetables. Sometimes it is served with tomato sauce.
.
.
Ingredients (for 4 people)
Ground beef 400 grams
Mortadella Bologna 150 grams
Italian sausage “Salsiccia” 150 grams
Bread (any kind) 100 grams
Grated parmesan cheese 100 grams
Milk 1 cup
2 eggs
Butter 20 grams
Garlic 1 clove (minced)
Chopped parsley 2 teaspoons
Salt 2 teaspoons
Black pepper 1 teaspoon
Breadcrumbs (to coat meatballs) 1 cup
Oil (to fry) 2 cups
.
Directions
Slice bread into little pieces then soak them in milk. Let it sit for 5-10 minutes.
.
Slice mortadella into small pieces then put them in food processor until it is minced well.
For Italian sausage “Salsiccia”, remove the skin and take only the meat inside.
Mix all 3 kinds of meat together; ground beef, mortadella and salsiccia.
Add the rest of ingredients; soaked bread, grated parmesan, 2 eggs, butter, garlic, chopped parsley, salt and black pepper.
Mix well altogether.
.
Form the mixture into meatballs. Make them into round shape (4-5 cm), with height around 1-1.5 cm.
Coat meatballs with breadcrumbs.
Deep fry into a pan with low heat.
Mondeghili could be served as hot or at room temperature.
.
.
.
.

Bread (Bocconcino Morbido), it was our leftover… perfect to use for mondeghili.

.
.
.
.
Slice bread into pieces then soak them in milk

.

.
.
.
.
Salsiccia and Mortadella
Mortadella is cured pork, which contains 15% fat. It is slightly smoked, originated from Bologna, Italy.
.

.
.
.
.
Slice mortadella into pieces then put into food processer.

.
.
.
.
Remove salsiccia’s skin, we only need the meat inside.
Salsiccia in Italy is made from ground pork, marinated with some spices such as garlic, pepper, nutmeg, etc. A tradition form is like sausage with long shape.

.
.
.
.
Mix all the meats together

.
.
.
.
Mix well all the ingredients.

.

.
.
.
.
Form meatballs into round shape, it also could be form into oval shape (like egg).

.
.
.
.
Coat meatballs with breadcrumbs and deep fry in a pan.

.

.
.
.
.
Let them sit on paper towel for a bit so they will not be too oily before serving.

.
.
.
.
Mondeghili or Polpette Milanesi — ready to serve.

.

.
.
.
.

.
.

Advertisements

The weather has changed a lot in the past couple weeks in Milan, Italy. It is getting colder as we are reaching winter season. I do not enjoy the cold…but it somehow gives me a little break from exhausting heat during summer. The sky is sometimes grey… which is very normal… things that keep the city alive is activities, events and people.

Let’s have a nice stroll around Piazza del Duomo (Milan, Italy)… and see some pictures…

A nice café near Piazza dei Mercanti


.
.
.
.
Ladurée… their famous macarons are really good!
(Via Spadari 6, Milano)


.
.
.
.
Café Victor Hugo also sells “macarons”


.
.
.
.
Café Victor Hugo starts displaying many Christmas items


.
.
.
.
Piazza del Duomo – Duomo di Milano, Galleria Vittorio Emanuele II — still crowded all year round.


.
.
.
.
A restaurant inside Galleria Vittorio Emanuele II


.
.
.
.
Prada displays winter collection 2011


.
.
.
.
A little girl with leopard print coat — wow, how stylish!


.
.
.
.
Police and vigilants around Piazza del Duomo


.
.
.
.
Camomilla Milano displays products from Hello Kitty… pink pumpkins look awesome!


.
.
.
.
Mailman’s transportation… moves around with electricity on Corso Vittorio Emanuele II.


.
.
.
.
Cyclamen – popular flowers duing Fall/Winter (Italian = Ciclamino)


.
.
.
.
The season has changed… stay warm everyone!