Pulpetti are a Maltese staple food which are very comparable to burgers but are much more versatile. Pulpetti can be pan fried or even cooked in the oven. They are delicious both hot and cold. Whilst they are traditionally with or without a bun and with a side of mashed potatoes or chips (fries for the Americans ;) ) and steamed vegetables they are much more versatile. Pulpetti can be enjoyed with your favourite cheese and galletti (another Maltese food! - similar to crackers). They would make any platter proud! They're also amazing sliced in sandwiches, panini and wraps. Furthermore you can turn your leftover pulpetti from last night into a delicious spaghetti bolognese by simply dicing said pulpetti and substituting them for the meat in the traditional bolognese sauce - absolutely delicious and no one will know the difference unless you tell them :P
So let's get crackin;
You will need:
Ingredients:
500g minced pork
400g minced beef
200g bacon cubes/pancetta
1 large onion
4 cloves of garlic
2 eggs
3-4 tbsp grated cheese
Fresh Parsley
Salt & Pepper
Place the minced pork and beef into a large mixing bowl. Chop the bacon using a food processor until finely chopped and add to the mixing bowl. Chop the onion and garlic and add. Mix these ingredients using your hands until combined. Beat the 2 eggs in a separate bowl (we don't want bad eggs to ruin our meat!!) along with the cheese, some salt and pepper and the chopped parsley and add to the bowl. Mix well until combined and then cover either with the bowl's lid or using cling film and refrigerate for a min of 30mins and a max of overnight refrigeration so that the flavours can mingle :)
Tips!
If you're using salty cheese e.g. parmesan be careful with the salt as no one likes overseasoned pulpetti :P
Mixing with your hands will ensure that the pulpetti mix is mixed well. This is less laborious when compared to using a wooden spoon.
When the mix has mingled enough; divide it into 12 smooth balls. You are left with 2 options;
Option №1:
Heat a saucepan with a drizzle of sunflower oil and after hot enough; place the pulpetti and first seal them and continue to cook them covered turning occasionally until they are cooked through. This way they retain their moisture better :)
Preheat the oven to 180°C (356°F) and place the pulpetti on a baking tray (not sheet because the gravy will drip and make cleaning a nightmare!!) lined with baking/parchment paper. Cook the pulpetti until their tops are nice and crispy and till they're cooked through.
Whichever option you'll choose you will end up with a glorious plate of pulpetti ready to be served with some gorgeous mashed potatoes or chips/fries and steamed veg :D
