Sarette alla mannaggia, or walnut-crusted veal meatballs with balsamic reduction
Cutlets and meatballs
I came up with this recipe when I was studying and living in Italy during college. The name is a nonsensical play on Italian dishes, for which a sense of place is very important (for example alla milanese). Saretta--little Sarah--was my nickname amongst my Italian friends, and here I pluralized it with the feminine -e. Mannaggia is a Roman word, akin to darn it, and it is not only my favorite word but also one I often use in the kitchen. It also locates this dish in Rome, which is where it was conceived.
Share:
0
29
0
Comments