We love our cevapcici polpette. In the early days, we used to buy the cevapcici from another family run company in Melbourne. When they were going out of business we agreed to buy the company because we loved the way they made their cevapcici. We continue to make them to this day, and we still make them to the original recipe. Slightly spicy, we love to barbecue them and serve them with salad or make a sauce and fill a crusty bread roll.
| Servings | 4 |
| Preparation time | 10 mins |
| Cooking time | 40 mins |
INGREDIENTS
- 360g (1 pack) cevapcici polpette
- 60ml (3 tablespoons) extra virgin olive oil
- 80g (4 rashers) free range dry cured streaky bacon, chopped
- 2 garlic cloves, chopped
- 400g tin chopped tomato or tomato passata
- 25g (2 tablespoons) smoked paprika
- 4 crusty bread rolls, cut in half lengthwise
- 100g (1 cup) finely grated aged cheddar
- Salt and pepper
METHOD
- Take four of the polpette and break them into a fine mince with a fork on a plate. These are going to make the sauce nice and chunky. Heat the oil in a large, heavy bottomed frying pan over medium-high heat. Add the bacon, stir, and cook for a few minutes, add the polpetti mince. Cook for a few minutes until brown. Reduce heat to low-medium, add the garlic, cook for a few minutes. Add the tomato passata, paprika and 100ml of water and stir. Place the remaining polpette in the passata. Cover and simmer for 15 minutes. Remove the lid and cook for a further 20 minutes to reduce the tomato sauce. Season to taste.
- Heat the rolls, slice in half, and fill with the polpette. Season. Cover with sauce and grated cheese.
