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Polpetone stuffed with cheese and linguine
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
6 servings
Wilson Nunes
@wilsonfnunes- Ingredients
- Recipe
- Bread (without crust)2 unit(s)
- Whole milk1/2 cup
- Ground beef500 g
- Tuscan sausage (skinless)200 g
- Medium onion (grated coarsely)1 unit(s)
- Mozzarella (in 2 cm cubes)200 g
- Tomato sauce (Homemade)500 ml
- Soybean oil1 l
- Pasta (linguine or spaghetti)500 g
- Grated Parmesan to taste
- Parsley and chives to taste
- Salt and Black Pepper to taste
- Polpets: In a bowl, place the slices of bread cut into large pieces, the milk and let it soak until softened (about 3 minutes). Then, with your hands, squeeze the bread and transfer it to a bowl (discard the milk). Add the ground beef, the skinless sausage, the onion grated in the coarse grater, salt, ground pepper and the green seasonings and mix until obtaining a homogeneous mass. Tip: Take a small portion of the seasoned meat and fry it. Taste and correct the seasoning if necessary. Once the seasoning is correct, make large meat balls (approximately 100g each) and fill with a cube of mozzarella. Close and squeeze well to let the air out. Heat the soybean oil to 180 degrees and fry the polpetes until golden. Remove and place on a paper towel to remove excess oil.
- Pasta: Boil 2 liters of water with plenty of salt and cook the pasta. Heat the homemade tomato sauce (it's in my recipes) and mix. Serve with the polpetas and grated parmesan on top.
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