Zucchini, Mint and Turkey Polpettine Skewers - by Silvia Colloca

Ingredients

"Turkey is not a hugely popular meat in Italy, where veal and chicken tend to be the preferred choices. During my time in Australia I have learnt to appreciate turkey meat for its delicate flavour and its unparalleled nutritional value. It's high in protein and low in saturated fats, offering numerous health benefits as well as great taste. When combined with aromatic herbs, shallots, lemon zest and garlic, it becomes truly irresistible, especially if shaped into tiny meatballs. These skewers are perfect for kids and grown-ups alike." ~ Silvia Colloca.

2 Tbs extra virgin olive oil
1 golden shallot, thinly sliced
1 medium zucchini (courgette), diced
1/2 clove garlic, finely chopped
2 Tbs water
Salt flakes and freshly ground black pepper
400 g turkey mince
1 egg
2 Tbs finely chopped herbs, such as mint, flat-leaf parsley, basil and chives
Finely grated zest of 1 lemon

Method

Preheat your oven to 200C (180C fan-forced) and line a baking tray with baking paper.

Heat the olive oil in a medium frying pan over high heat, add the shallot and zucchini and cook for 2–3 minutes. Add the garlic and cook for a further minute, then add the water, reduce the heat to low and cook for 8–10 minutes or until the zucchini is very soft. Season to taste with salt and set aside to cool.

Put the turkey mince in a large bowl, add the egg and mix well. Add the cooled zucchini mixture, herbs, lemon zest and salt and pepper and mix until well combined. Use your hands to shape the mixture into mini meatballs (polpettine), the size of a small walnut. Place them on the prepared tray and bake for 10–12 minutes or until cooked through.

To serve, pierce three polpettine onto each bamboo skewer (or use sprigs of rosemary, if you have them) and arrange them on a platter or board.

Credits: Recipe extract & image from La Dolce Vita by Silvia Colloca, published by Penguin Random House.

Photo Credits: Recipe extract & image from La Dolce Vita by Silvia Colloca, published by Penguin Random House.