Today they present us with Polpettine D’agnello, delicious lamb over a Tuscan bean ragout.  Give this great recipe a try in your kitchen, or if you get to Napa, try out Chef Warner’s version in person.

Polpettine D’agnello

By Executive Chef Scott Warner, Bistro Don Giovanni

For Meatballs

• 1 ¼ lbs ground Lamb Shoulder
• 2 eggs
• 1 Tblsp grated parmesan
• 1 Tblsp grated pecorino romano
• 3 Tblsp chopped fresh mint
• 1 Tblsp extra virgin olive oil
• ½ red onion, finely chopped
• salt
• pepper
• zest of 2 lemons
• ½ cup breadcrumbs
• 1 Tblsp milk
• extra virgin olive oil
• a splash of dry white wine

Crack and beat eggs till smooth with olive oil and cheese.

Mix all ingredients together in a bowl by hand for about 5 minutes, until well mixed.

Shape into 3-4 ounce patties.

Put a thin layer of olive oil in a sauté pan over medium heat and saute the patties until they are browned on both sides and just cooked through, about 5 minutes. Pour off the excess fat from the pan and deglaze with the white wine. Serve the patties atop the bean ragout, finished with the pan juices and a fine grating of pecorino cheese.

For Tuscan Bean Ragout

• Cannellini Beans cooked in water with a carrot, celery stalk and onion
• Cavolo Nero, stems removed, chopped and blanched until tender
• Cubes of butternut squash or pumpkin, roasted until tender with a little butter, olive oil, and sage

Over medium heat saute the Cavolo Nero with a bruised clove of garlic and a little olive oil for about a minute. Add the pumpkin, the white beans and a little of the cooking liquid. Gently stir to combine. Check for seasoning and simmer for a few minutes to bring the flavors together. Finish with a drizzle of good extra virgin olive oil.

About Bistro Don Giovanni

Donna and Giovanni Scala's restaurant, Bistro Don Giovanni, has a warm and rustic feel from the traditional wood burning fireplace to the romantic outdoor terraces. The restaurant's menu invites one to take in all the splendors of the Napa Valley, with an Italian and Country French flavor. Chef Donna Scala's way of presenting pure robust flavors in an ever changing variety has drawn a steady stream of loyal diners. The Bistro's grounds surround you with aromas from their garden, whose bounty finds home in many of Donna's recipes. House cured olives from surrounding trees have been pressed and bottled for you to take home.