There is plenty of texture and flavour in this wonderful Calabrian dish, which is capable of infinite variety. Although it usually consists of little meatballs, the mixture can also be made as one large meatloaf and cooked for much longer. The proportion of pork and beef can be altered, or just one type of meat can be used. The cheese, too, can be varied. The tomato sauce is delicious, but it can be omitted, and the meatballs simply fried, covered with wine must, spiked with almonds and served with some boiled potatoes.
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