Bologna Polpette on Zucchini Ribbons
I had left over zucchini and some left over mixture from the cooking class and the next day I made myself this simple tasty supper.
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Shape the meat mixture into patties like small high burgers - I do this because I like my meatballs still pink in the middle. If you want your meat cooked all the way through (Heathen!!) then make themflatter and thinner. Leave to rest and firm up in the fridge while you prep. the vegetables.
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Cut the zucchini into neat narrow sticks. Bring a pot of water - it need not be too full - of water to the boil, add salt when it comes to the boil, then tip in the zucchini ribbons. Cook uncovered till they are gracefully wilted: Italians have no time for rigid crunchy vegetables unless they form part of an uncooked salad. Drain and refresh under cold running water to preserve a bright colour.
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Heat up a little olive oil and when it is fairly hot place the meat patties in and cook to your liking. I test doneness by poking the top of one of them with a finger and like to find it still has plenty of "give".
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Set aside and place a little olive oil in a pan. Throw in your cooked zucchini ribbons and stir to warm through. Season with salt and pepper. You can use another pan or do as I did and start out with a large pan so as to use it for both meat and vegetables, coating the zucchini in some of the yummy pan juices.
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Serve the ribbons as a bed. sprinkled with chopped parsley and the patties cut up. Resist any temptation to put ketchup all over it and serve with good crusty bread.
And here's Vivian Bauquet Farre and her knife skills video with a clear explanation of useful general chopping technique:
