Pulupitt
Pulupitt
Pugliese Pulupitt: horse meat meatballs, bread and pecorino, fried and finished in a simple tomato sauce.
Pulupitt are rustic meatballs served hot, characterised by the combination of horse meat, soft bread crumb and the pecorino, with garlic completing the aromatic profile. The double cooking process enhances different consistencies: frying creates a golden, compact surface, while the tomato sauce softens the inside and binds each ingredient together in a smooth, flavorful sauce. The onion, sautéed and then removed, adds flavor to the sauce without overpowering the flavor of the meat and cheese. The editorial team ranks the dish in Puglia, as indicated in the recipe. This dish is suitable for a hearty lunch or dinner; as an alternative to horse meat, the mixture can also be made with mixed meats or pork, maintaining the same technique described.
Instructions
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8 steps · natural Italian voice
Soak it up soft bread crumb
Put the soft bread crumb Soak the homemade pasta until it is completely soft. Squeeze it carefully, removing as much water as possible: a soft bread crumb well dried prevents the mixture from becoming too soft and makes it easier to form the meatballs.
Prepare the dough
Join the soft bread crumb squeezed with minced horse meat, pecorino grated cheese, minced garlic, and egg. Season with salt and pepper, then knead until smooth. a mixture homogeneous, compact and uniformly blended.
Shape the meatballs
Take small portions of dough and shape them between your hands, forming walnut-sized balls. Make sure the surface is even and each ball is well-packed, to reduce the risk of them opening up during cooking.
Fry the meatballs
Heat the extra virgin olive oil and fry the meatballs until golden brown on the outside. Turn them carefully to ensure even browning, then transfer them to a suitable rack to drain the excess oil.
Gently sauté the onion
Slice the onion and make it gently sauté in a shallow pan large pan with extra virgin olive oil. When it becomes golden brown and releases its aroma, remove it from the shallow pan before proceeding with the tomato.
Cook the tomato
Pour the tomato passata In the shallow pan and add a glass of water. Bring the sauce to a boil: the sauce should be hot and slightly runny, ready to accommodate the meatballs without drying out quickly.
Complete in the sauce
5 minDrop the fried meatballs into the boiling sauce and cook for five minutes. Cook evenly, ensuring the tomato sauce coats the meatballs and that the sauce is thick enough but not dry.
Serve immediately
Turn off the heat After five minutes, serve the Pulupitt immediately, distributing the meatballs with their sauce. The dish should be served piping hot, with the outside of the meatballs still firm and the sauce still soft.
Chef's Tips
The editorial staff recommends squeezing the soft bread crumb before adding it to the meat, so the mixture remains compact and the meatballs maintain their shape during frying and cooking in the tomato sauce.
Ingredients
- Ingredients for 6 people
- (17.64 oz) 500 g minced horse meat
- (8.82 oz) 250 g of soft bread crumb (no crust) homemade
- (1.76 oz) 50 g of pecorino grated Apulian
- 1 clove of garlic chopped
- 1 egg, extra virgin olive oil
- (17.64 oz) 500 g of tomato passata (strained tomatoes)
- 1 onion
- salt and pepper
Can't find it in the US?
- rustic breadMost US supermarkets
A crusty country loaf or ciabatta
Not soft sandwich bread.
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
- tomato passataMost US supermarkets
Sold as passata or strained tomatoes
Or: Canned whole peeled tomatoes, blended and strained
Not seasoned tomato sauce and not tomato paste.
⚠️ Automatic ingredient-based detection. Always check product labels.
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