POLPETTE E PEPERONATA

Meatballs, meatballs, meatballs, hmm!

I always like meatballs, whatever they are made from: pork, lamb, veal , turkey etc.

This time I made lamb meatballs (polpette), along with some sweet peppers stew (peperonata).

This is not your "30 minutes meal", but it's a quick one to made, and makes a good appetizer, as well a main dish.

4 persons servings

Polpette :

1 lb of fresh ground lamb

1/2 tbs of fresh chopped garlic

chopped parsley

1 pinch of Herbs de Provence ( rosemary, marjoram, basil, thyme, bay leaf)

sea salt

fresh pepper

flour

canola oil for frying

Heat up the oil in a pan.

In a bowl, mix all the ingredients together, than form the meatballs, any size you prefer.

Dust them with flour and fry them .

When they are ready, take them out of the oil and leave them on the side on top of a paper towel,.

Peperonata

3 bell peppers (different colors gives a better look )

1 medium size onion

1/2 tbs of capers

salt

pepper

olive oil

Clean up the onions and the peppers, julienne cut them and saute them with olive oil for 5 minutes, until soften up a bit , then add the capers, salt and pepper and cook just a little longer.

Once the peperonata is ready, add the meatballs and toss them together.

This dish can be served hot or at room temperature.

A nice glass of wine will be a Canonnau di Sardegna "Le Bombarde"

from Santa Maria La Palma winery.

This wine is youthful with aromas of blackcurrants, black cherries and pepper

As well is dry, with medium acidity & low tannin.

You find in its palate: black currant, pepper, raspberries.