Lately there have also been fishballs, the size of a plump walnut, flecked with parsley and sitting in pool of bright red, rich tomato sauce. As with Italian meatballs, bread is key in fishballs, not only to make things go further, but for an almost pillowy texture. It really is worth making a fresh tomato sauce, letting it simmer until glossy and rich, adding a little sugar to the sauce if it is acidic, then poaching the fishballs in the sauce until plump. Either the sauce (and then polpette as a second course) or both sauce and polpette with spaghetti. Once fragrant, add the tomatoes and sprig of basil and simmer for 10 minutes, mashing with a wooden spoon.

Source: The Guardian October 31, 2017 13:07 UTC