Rissoles Roman Style (Rome)

Meat

Ingredients

Raw lean beef - 1 1/2 pounds

OR

Cooked beef - 1 pound

Ham or pork fat, finely chopped - 4 tbsps

Garlic, finely chopped (optional) - 1/2 clove

Parsley, finely chopped - 2-3 sprigs

Marjoram, finely chopped - 2-3 sprigs

Soft breadcrumbs - 2 1/2 tbsps

Salt and pepper

Grated nutmeg

Milk - 1/4 cup

Eggs, lightly beaten - 2

Grated parmesan cheese - 4 tbsps

Seedless white raisins - 4 tsps

Pine nuts - 4 tsps

Fine dry breadcrumbs

Lard or oil for deep-frying

Put the meat, fresh or cooked, twice through a meat grinder. Put it into a bowl and mix with the remaining ingredients, except the fine bread crumbs and lard. Knead to a smooth paste. Break off small pieces, shape them into balls and lightly flatten each onw top to bottom. Roll in fine breadcrumbs and leave, covered, in the refrigerator for 30 minutes.

Deep-fry the rissoles in lard until crisp and golden brown. Take from the pan with a perforated spoon. Drain on paper towels and serve immediately.

Serves 6