Polpette in Umido – Italian Meatballs in tomato sauce
Italian Meatballs: Polpette or meatballs have known for centuries a clear success even if, over such a long period of time, they have changed several times composition, cooking and presentation.
Absent in Italian fourteenth-century cookbooks, the term “polpetta” was born a century later in Italy, with the cuisine of Mastro Martino of Como.
Indeed, the hypothesis which the word derives from paupire, because its preparation reminded of the eyelids which close to protect the eyes, is yet to be proved.
It could instead result from the word “polpa” meaning “small pulp” as in the origin they were made with lean veal.
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