recipe for lamb meatballs with fennel sauce
Hi. I was in Florence recently and had a wonderful dish there. It featured tiny lamb meatballs that were very lemony and lightly flavored with anise seed. The sauce had a fine dice of carrots and pieces of fennel. It was slightly creamy, but I don't think there was dairy in the ingredients. It was served over penne. I've looked for similar recipes in Italian cookbooks, and have come up empty handed. Does anyone have a recipe like what I've described, or know of a cookbook that would include something like it? Thanks everyone.
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This recipe looks like a good start:
http://www.epicurious.com/recipes/rec...You'd probably need to tweak the seasonings to get the lemon/anise flavouring and the recipe uses veal instead of lamb, but the sauce seems to be a match for what you describe.
Given the use of matza meal, this is probably a derivation of a traditional dish for Italian Jews, so you may have some luck leafing through Mediterranean Jewish cookbooks.
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re: tartiflette
Thanks so much tartifflette! I think the feeling of the dish is similar to the one I had. I can certainly start with this and tweak it as you said. It's interesting that they use potato starch to thicken the sauce. I think that's what probably gave the dish I enjoyed its body and creaminess.
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