Polpetti and mozzarella ficelle

Method

For the polpetti

In a medium frying pan over medium heat, add 30 millilitres of oil, onion and garlic. Season and cook for five minutes until soft and golden, then tip into a bowl to cool. In a food processor, add the mince, sausage meat, eggs, one tablespoon oregano, lemon zest and black pepper and blend to a paste. Add breadcrumbs and whiz again to combine. Tip into a bowl, add parmesan and parsley and mix well. Roll into small balls about the diameter of a 20¢ piece. Place a large, heavy-based pot over medium heat, add 30 millilitres of oil and brown a batch of meatballs for three minutes on all sides. Remove from pan and set aside. Repeat process until all meatballs are cooked.

For the ficelle

Flash-fry chilli rings in two centimetres of olive oil for two minutes to soften slightly. Slice the ficelle or baguette open lengthways but don’t cut right through. Place on a grilling tray, spread both sides with garlic aioli, add meatballs and sauce and top with a couple of slices of mozzarella. Put under a hot grill to melt the cheese. Remove, add chilli rings to taste, season, then close and serve.