FORZA ITALIA

Chef Gennaro Contaldo celebrates his homeland's hidden culinary treasures

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LENTEN 'MEATBALLS' (POLPETTE DELLA QUARESIMA)

MAKES 12-16

For the polpette

140g stale bread, very finely chopped 40g grated Parmesan cheese 300g ricotta, well-drained 2 eggs, lightly beaten 2 garlic cloves, finely chopped

Handful of flat-leaf parsley, finely chopped Sea salt and freshly ground black pepper

For the sauce

3 tbsp extra-virgin olive oil 2 garlic cloves, left whole and squashed 650ml tomato passata 8 basil leaves, plus extra for serving

1. First, make the polpette. In a large bowl, combine the bread, Parmesan, ricotta, eggs, garlic and parsley and season with salt and pepper.

2. Using your hands, take pieces of the mixture and roll into balls, roughly the size of golf balls approximately 40g each in weight. Set aside.