Polpette alla Napoletana

 

Stewed beef with hazelnuts
  • 600 MINCED BEEF
  • 50 GRAM SALAMI, in small cubes
  • 12 OLIVES, chopped
  • 1 TSP OREGANO
  • 1/2 ONION, chopped
  • 3 TBSP BREADCRUMBS
  • 1/2 TSP NUTMEG, grated
  • 1 EGG
  • 1 CUP TOMATO SAUCE
    •
 
  • 600 GRAM BEEF FOR STEWING
  • 1 1/2 CUP RED WINE
  • 1 1/2 CUP BEEF STOCK
  • 1/2 LEEK, sliced
  • 2 CARROTS, cubed
  • HANDFUL THYME
  • GRATED RIND OF 1/2 ORANGE
  • 1/2 CUP RED PORTO WINE
  • 50 GRAM HAZELNUTS, toasted and chopped
  • 50 GRAM BUTTER
    •

Mix the minced beef with the onions, nutmeg, egg, breadcrumbs and pepper and salt to taste and form 16 balls, flatten them by hand. Mix the oregano with the salami and the olives and distribute this mixture over 8 pieces of minced beef, close them with the other pieces and form balls. Fry the meatballs until brown on all sides; add the tomato sauce and half a cup of water, close the pan and simmer for 15 minutes.

Fry the beef brown on all sides in the butter. Add the red wine, carrots, stock, leek and thyme and pepper and salt to taste; bring to the boil and simmer for 3 hours. Take the beef out, add the Porto wine and the orange rind and reduce the gravy till it becomes thicker. Serve the meat with the gravy sauce. Sprinkle with hazelnuts.



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