Meatballs in Italy are a far cry from the ones lurking in the spaghetti – they are more like mini-meatloaves, braised perhaps in white wine. There is nothing particularly Sicilian about my recipe for them – or at least there wasn’t, until I spiked it with Sicilian lemon and studded it with Bronte pistachios. Normally when I make something up, I find it has been made up before by people more original than me, in the region I am mimicking. If you find another example of this meatball please email us at email@example.com – otherwise enjoy the possibility that these meatballs, are unique.
FOR YOUR MEAL
The detailed recipes for the dishes are here, but in essence:
- Take your caponata out of the fridge to let it come up to room temperature
- Preheat your oven to 200C (fan) or 220C (static)
- While you wait for this to heat up, plate your burrata
- Just before you sit down to eat, put the meatballs in the oven
- After you’ve finished your starter, uncover the meatballs and baste them
- Start to heat your mash, and plate your rocket salad
- Your cannoli will only take a minute to prepare, so enjoy your main and then tuck in!
ENJOY! Sicily is well known for its excellent wines, from playful, perfumed, summery whites and light, juicy reds, to wines of stunning poise and finesse. We've suggested a few to work with this feast, or have a look through our whole wine list and choose what suits your mood, pocket and occasion.
ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, nuts.