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Serves 4
Ingredients.
For the polpette
•1 onion, finely chopped
•Salt, pepper and olive oil
•2 cloves garlic, finely chopped
•Good pinch chilli flakes
•1½ tbsp toasted fennel seeds, roughly ground in a pestle and mortar
•40g breadcrumbs
•4 pheasant breasts, roughly minced in a food processor
•200g fat-minced pork
•1 egg
•Handful of parsley, roughly chopped
•Good pinch dried oregano
•Zest 1 lemon
For the tomato sauce
•2 tins decent chopped tomatoes
•4 tbsp sugar
•1 tbsp red wine vinegar
•1 tsp salt
•1 tsp dried chilli flakes
•1 tsp toasted fennel seeds, roughly ground
•1 tsp of dried oregano
•Handful roughly chopped parsley
Method.
Put all the ingredients for the tomato sauce (except the parsley) in a pan and cook on a high heat for 10 minutes, stirring frequently.
Sweat the onion with some olive oil and salt gently in a pan for 5 minutes, until soft. Add the garlic, chilli flakes and ground fennel seeds and fry for a further minute. Add the breadcrumbs, then allow to cool.
Mix this well with the pheasant breast and pork mince, the egg and the parsley, oregano and lemon zest, then add a generous pinch of salt and pepper.
Form the mixture into golf ball shapes and fry off until well browned.
Put the polpette into the tomato sauce and cook gently for a further five minutes, until cooked through, then stir in the remaining parsley.
