Polpette di Fagioli Rossi in Salsa Piccante

By stancec44

Red Bean Meatballs with Spicy Sauce. Meatballs are fragile, handle with care when frying. If going to use sauce as soup, cut back on olive oil. (Note: I would cut back a bit on the oil anyway.)

Ingredients

• 1 cup veggie or chicken broth
• 1/2 red bell pepper, cored and finely chopped
• 1/2 celery rib, cut into 1/4 inch dice
• 4 TBS extra virgin olive oil
• 3 fresh chile peppers, preferably arbol
• 1 tea tomato paste
• 1 garlic clove, peeled
• Fine sea salt
• 7 ounces pancetta, cut into 1/4 inch dice
• 1 1/2 cups red beans (from 2(15-ounce) cans, rinsed and drained
• 1 large egg white
• 1/2 cup semolina flour
• 1 large whole egg
• 1/4 cup canola oil

Preparation

Step 1

In a small saucepan combine veggie broth, bell pepper, celery, 3 tablespoons olive oil, chile peppers, tomato paste, garlic and 1/8 teaspoon salt. Bring to a simmer and cook for 10 minutes. Remove and discard garlic; remove sauce from heat.

Brown pancetta in a medium saucepan over medium high hear, about 8 minutes, Drain fat. In a food processor, puree beans; transfer to a large bowl. Add pancetta, remaining tablespoon olive oil, egg white and 1/4 teaspoon salt; blend with your hands until just combined well (do not over mix) Form 1-tablespoon portions into 30 (1-inch) balls.
Put flour in a shallow bowl. Lightly beat whole egg in another shallow bowl. Dip 1 ball into egg, letting excess drip off, then dredge in flour to lightly coat. Transfer to prepared baking sheet. Repeat with remaining balls. Warm sauce over low heat.

In a large saucepan, heat canola oil over medium-high heat. Fry balls, in 2 batches, turning until a dark golden crust has formed on the outside, about 3 minutes per batch. Serve with sauce.