Same fat ratio (brown 30 sec less)
Parmigiano-Reggiano
Pecorino Romano
Saltier depth (reduce salt by ¼ tsp)
Pepperoncini
4 Calabrian chiles + 1 tbsp vinegar
Authentic touch (simmer 2 mins with sauce)
‘Nduja
1 tsp smoked paprika
Emergency only (add to meat—not sauce)
Cultural Context
Born in Palermo’s bassi (tenements) where “meatballs” meant survival, this recipe marries polpette with American abundance. Nonna sold it from her apartment window for 10¢ a plate to feed her family after her husband’s death. True story: At my daughter’s quinceañera, the caterer’s fancy bolognese sat untouched while guests fought over Nonna’s pot. The elders whispered, “This is pane caldo (hot bread) of the soul.”
Pro Tips from Nonna’s Kitchen
-
CONTINUE READING ON THE NEXT PAGE 🥰💕
