Deep-fried shredded beef rissoles (Polpette di carne) from Veneto: Recipes from an Italian Country Kitchen (page 144) by Valeria Necchio

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Notes about this recipe

  • joneshayley on March 11, 2020

    Perfect cicceti - these are so full of flavour and deliver more than the effort put in to make. Made with leftover pot roast beef as recommended. Halved the recipe and still managed to make 20, so perhaps I made them too small - but I think a bite size morsel is right here. Dipped into salsa verde, served alongside wine, perfect.

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