Simple things are the best to eat but the hardest to make!
The Neapolitan tradition wants to add the raisins and pine nuts to the meat mixture, whether the meatballs are fried or whether they are in sauce.
In this period I consider the pine nuts an ingredient too expensive and reducing the quantity we would not solve the problem. Read more
Indicative ingredients for 4 people
100g of polenta flour
300ml of water
fresh chopped parsley
1 grated garlic clove
2 tablespoons of grated Parmigiano Reggiano
50g of Parmigiano Reggiano flakes
2 tablespoons of extra-virgin olive oil