Fennel seed pork meatballs with turnip greens and polenta

Ingredients

For 1 serving

• Ground pork100 g
• Ground veal40 g
• Fennel seeds1 pinch
• Breadcrumbs10 g
• Pecorino8 g
• Broccoli rabe200 g
• Polenta (cornmeal)45 g
• Garlic1 clove
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: November – March

Method

1. Preheat the oven to 200 °C (conventional). Crush the fennel seeds in a mortar and mix them with the pork and veal mince, breadcrumbs, grated pecorino, salt and pepper; shape 6 meatballs.
2. Arrange them on a tray lined with baking paper and bake for 18 minutes, turning halfway, until golden and firm.
3. Meanwhile bring about four times the polenta's weight of water to the boil in a small pan, salt it, pour in the polenta in a thin stream while whisking and cook over low heat, stirring, for 10 minutes if it is quick-cook, until it pulls away from the sides.
4. Bring a pan of salted water to the boil; trim the turnip tops, keeping the tender leaves and florets, and boil them for 5 minutes, until tender; drain.
5. Heat the oil in a frying pan over medium heat with the crushed garlic for 1 minute, add the turnip tops and sauté for 2–3 minutes; season with salt.
6. Serve the meatballs with the polenta and turnip tops.