Pork Rissoles with Vegetables (Sicily)

Meat

Ingredients

Ground lean pork - 1 pound

Soft pith of 1 small bread roll

Milk

Garlic, finely chopped - 2 cloves

Parsley, finely chopped - 2-3 sprigs

Grated parmesan or pecorino cheese - 3/4 cup

Eggs - 2

Salt and pepper

Flour

Olive oil - 2/3 cup

Vegetables:

Artichokes, without chokes - 2 young

Lemon - 1/2

Shelled green peas - 2 cups

Salt

Shelled fava beans - 2 cups

Moisten the bread with a little milk and squeeze dry. Mix with the meat, garkic, parsley, grated cheese and eggs, and season with salt and pepper. Knead the mixture well, break off small pieces and shape them into rissoles. Coat with flour and reserve. 

Wash the artichokes in water acidulated with lemon juice. Discard the coarser leaves and cut the artichokes into quarters. Drop them into boiling water and cook for 5 minutes. Drain and keep hot. Cook the peas and beans until tender. Drain and keep hot.

Heat the oil and fry the rissoles until brown all over, cooking them for at least 5 minutes on each side. Take from the pan and arrange on a heated serving dish. Saute the artichokes, peas and beans in the same oil for a few minutes, and arrange them round the rissoles as a garnish. Serve hot.

Serves 6