Polpette di pesce are fish balls.
Purpetti (Sicilian) – polpette in Italian– are usually associated with meat, but these purpetti are made with pesce – fish.
Polpette di sarde are made with sardines and are very popular in Sicily, however other types of fish can be used. Keep in mind that not everyone likes oily fish and sardines are not popular with everyone.
On this occasion and in this version of fish balls I used a combination of snapper and flathead (sustainable in Victoria), but any firm skinless fish is OK and in Sicily high grade fish is less likely to be used. You will need a meat grinder or a food processor to mince the fish.
Polpette made with fish can be made with as many combinations of flavours; I particularly like the combination that is common around Catania – a combination of grated Pecorino, garlic and parsley – the same as for making meat balls. I like to add grated lemon zest and cinnamon as well. If using sardines, I like to use mint rather than parsley.
The polpette can be fried and served plain with a squeeze of lemon or poached in a tomato salsa as I have done on this occasion.
I presented these fish balls to friends simply served with bread to saok up the salsa and accompanied them with some roast peppers and a green leaf mixed salad with radishes – perfect for a light lunch.
This recipe is in my second book, Small Fishy Bites.
INGREDIENTS
fish, 500g, see above
grated pecorino cheese, ½ cup
currants, ½ cup
pine nuts, ½ cup
parsley or fresh mint, ½ cup cut finely
garlic, 2 cloves, chopped finely
salt and pepper to taste
cinnamon powder and lemon zest, ½ teaspoon of each
egg, 1
breadcrumbs, 1 cup, made from fresh bread
PROCESSES
Cut the fish into chunks and mince using a meat grinder or food processor – I do not like the fish to be miced too finely.
Combine all of the ingredients – the mixture should be quite firm and hold their shape. Shape into small balls.
For the tomato sauce:
In a saucepan large enough to hold the polpette, heat ½ cup of extra virgin olive oil, add a clove of garlic, a little salt and 500g of chopped and peeled red tomatoes (canned or passata).
Heat the salsa to boiling then lower the heat and reduce to thicken slightly for about 5 minutes. Bring to boiling again.
Add the polpette to the tomato sauce, cover and braise for 8–12 minutes. Leave to rest in the sauce for at least 5 minutes – this will help them to set.
Serve hot.