Polpette all’ amatriciana, la ricetta buona come quelle delle trattorie romane

Le polpette all’ amatriciana è una ricetta amatissima dai tutti, specialmente dai bambini che mangerebbero ogni cosa a forma di polpetta.

Foto da canva

Quando pensate a un piatto che vi fa venire l’acquolina in bocca, che vi mette subito appetito, che vi ricorda profumi e sapori della vostra infanzia, allora forse state pensando alle polpette con il sugo, un classico della cucina italiana.

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Di polpetta non ne esiste una soltanto: la ricetta di base prevede carne macinata, uova, sale e pepe, ma se a questi ingredienti proverete ad aggiungerne altri, il sapore delle vostre polpette diventerà molto più intrigante. Infatti noi del team mezzokilo oggi andremo ad arricchire le nostre polpette, aggiungendo il guanciale nella salsa di pomodoro.

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Quindi se tutti noi conosciamo i bucatini alla amatriciana, noi oggi ci faremo le polpette. Una ricetta che si trova molto spesso nelle trattorie romane, ricette che facevano le nostre nonne per rendere tutto più gustoso e saporito.

Polpette alla amatriciana, la ricetta ideale tutta la famiglia

Ingredienti

  • 250 g carne di manzo macinata
  • 250 g carne di maiale macinata
  • 1 uovo grande intero
  • 1 bicchierino da caffè di latte
  • 30 g di parmigiano grattugiato
  • 20 g di pecorino romano grattugiato
  • q.b sale
  • q.b pepe

Per il sugo alla amatriciana

  • 150 g di guanciale
  • 300 g di passata di pomodoro rustica
  • 1/2 bicchiere di vino bianco secco
  • q.b sale
  • peperoncino (facoltativo)

Preparazione

Tagliate il guanciale a listarelle e fatelo soffriggere in un tegame capiente senza olio, quando è ben rosolato sfumate con il vino bianco, quando sarà completamente evaporato aggiungete la passata di pomodoro rustica e a piacere il peperoncino. Coprite con un coperchio e fate cuocere per circa 15 minuti.

In una ciotola mettete la carne macinata con tutti gli altri ingredienti elencati, mescolate con un cucchiaio o con le mani finché non diventa un composto omogeneo. Ora ungetevi le mani con un pò di olio e cominciate a formare delle piccole palline di media grandezza, mano mano mettetele nel sugo e fate cuocere a fuoco lento per altri 20 minuti, giratele ogni tanto per non farle attaccare e se serve aggiungete un pochino d’acqua. A cottura ultimata spengete il fuoco e fatele riposare qualche minuto prima di servirle.

foto da pinterest

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