Sicilian-style sweet and sour meatballs
Antonella Audino
You say bittersweet and you think of Sicily, in fact bittersweet is the fundamental ingredient in many traditional recipes and while nowadays it is only a "taste" in ancient times when the mixture of vinegar and sugar was not available. it allowed foods to last longer, therefore an excellent natural preservative.
Over time this taste, always appreciated, has been enhanced and there are many new generation recipes that use sweet and sour, without ever forgetting the dishes par excellence ... caponata, tuna with cipuddata, red pumpkin in sour, zucchini, anchovies ... very tasty dishes and always in vogue where the sweet and sour is always enriched with raisins and pine nuts; ingredients used in ancient times for intestinal pains which in times gone by, due to poor food preservation, were frequent.
But now we just enjoy the bittersweet and for us Sicilians who always insert sugar in the sauce, in the sauce, in many dishes the sweet and sour is a common thing, a custom of our kitchen.
Today I propose the meatballs in sour, a delight, rich and tasty dish, to be served at room temperature and to be prepared at least a few hours before serving so that the flavors blend and are enhanced.
Time of realization: 1 now
Degree of difficulty (1 to 5): 2
Ingredients
800 g minced meat
1 whole egg
6 rusks
150 g milk
30 g oil
salt to taste
40 g grated parmesan
3 red onions
White onion 3
40 g oil
40 g red wine vinegar
30 g sugar
salt to taste
100 g soaked raisins
50 g pine nuts
Method
Rinse the raisins and leave to soak during the preparation time. Soak the rusks in warm milk. Squeeze the slices, place all the ingredients in a bowl and mix the mince. Shape into meatloaf the size of a walnut and lightly flour them.
Thinly slice the onions, place them in a large pan with oil and turn over, lightly toasting, add half a glass of water and cook for about 15 minutes with the lid on.
Insert the meatballs into the onions and cook turning them slightly without breaking them.
I have always fried the meatloaf in seed oil first before adding it to the onions, but today I wanted to make this dish lighter and I cooked it directly in the onions. As soon as the meatballs are cooked, well turned and seasoned, prepare the sour by mixing the vinegar with the sugar, stirring well, raise the heat to the maximum and pour in the sweet and sour making it "evaporate". Cook for five minutes, add the raisins and pine nuts, add salt and turn off.
It is preferable to prepare them in the morning for the evening or in the evening for lunch because they gain more flavor!
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