Lentil and Spinach Polpette and Divided Opinions
Soundtrack: The Nod Podcast — Nobody Looks Like Me
I don’t want to read your ramblings, I just want the recipe: Spinach and Lentil Polpette
Star Rating: Polpette: Four Stars / Sauce: One Star
This is actually a hard one to rate because one part of this meal (the polpette) was excellent and I will definitely make them again. However, the other part (the sauce) was just strange.
The polpette themselves were great — they had resistance when bitten, were full of flavour, and the pecorino cheese gave them a salty sharpness. Preparation involves wilting spinach in a dry pan and blending the remaining ingredients, then rolling into balls and baking for 20 minutes.
The sauce, however, was a strange, sloppy mess. It was sharp, and sour, and watery all at once, ultimately making the meatballs soggy.
The polpette will be repurposed as appetizers or salad additions, while the sauce is dismissed entirely.