The iconic scene in the delightful, animated movie features, of course, spaghetti and meatballs (served with breadsticks), but we think readers of GDM need something a little more challenging.
 
But remember, this delicious version of Lady and Tramp’s romantic meal must still be sealed with a spaghetti-assisted kiss!

Polpette – Lady and the Tramp (1955)

INGREDIENTS:    ​

• 1 kg (2 lbs) chicken or turkey mince
• 1 brown onion, finely chopped
• 100 gms (3 ½ oz) pancetta, finely chopped
• 1 tspn dried tarragon
• 5 large Swiss Brown mushrooms
• 20 gms (7oz) dried porcini soaked in a cup of boiling water
• 1 litre (34 fl oz) chicken stock
• 5 tbsps plain flour
• 75 gms (2 ½ oz) butter
• 150ml (5 fl oz) cream
• Salt and Pepper

​METHOD:

1. Pre-heat the oven to 180°C/350˚F.
2. Cook the onion and pancetta in a non-stick pan in a tablespoon of olive oil until soft. Add the tarragon, salt and pepper to taste and mix through.
3. Put the mince into a large bowl and add the cooked onion mixture. Mix well with a fork to ensure that the onion is really well dispersed and that the fibres of the mince have started to extend.
4. Scoop a soupspoon of mince and roll into polpette balls with wet hands. Place the balls onto one or two dinner plates until ready to cook and chill in the fridge.
5. While they are chilling, make the sauce. Cut the Swiss Brown mushrooms into 4 strips and slice thinly. Squeeze the porcini reserving the liquid they soaked in. Slice finely.
6. Melt the butter in a saucepan and add the sliced mushroom and porcini and cook until soft, about 4-5 minutes. Stir in the flour and cook for one minute. Add the stock a little at a time to ensure a smooth mix, then bring to the boil and stir until thickened and smooth. Stir in the cream and bring back to a simmer. Remove from heat.
7. Heat a tablespoon of olive oil in the same non-stick pan and fry the polpette until browned. Place the browned polpette into a baking dish large enough to fit them in a single layer. Pour the sauce over and cook in the oven for 40-50 minutes. The sauce will develop a browned top so stir it in before serving.

 
Serve with creamy mash or soft polenta and vegetables of choice.
 
Note: In case you hadn’t guessed, ‘Polpette’ is the Italian word for meatball!