Milan poor cooking tradition shows us how left-over meat becomes an inviting dish, that children usually love: the Mondeghili.
The origins of this dish, as St. Isidore explains, go back over centuries, up to the Arabian age. There, the name al-bunduc referred to a dish made of small fried meatballs. The term passed into the Spanish tradition, where the same kind of dish was called albondiga.
During the Spanish domination, between the Sixteenth and Seventeenth century, Milan people fitted the recipe, by changing its name in albondeghito first and mondeghilo then.
On 1829, the Milan dialect-Italian Dictionary by Francesco Cherubini included this definition: “Mondeghili: kind of meatballs made of mincemeat, bread, egg, and similar ingredients”.
Ingredients for 4:
6 oz boiled meat
4.6 oz liver mortadella
5.3 oz sausage
3 oz bread crumbs
1 oz Parmesan cheese
1 slice of garlic
1 cup of milk
7 oz butter
Mince and mix the left-over boiled meat with mortadella and sausage, to obtain a uniform mixture. Dunk the stale bread into milk, squeeze out the remaining liquid and add to the mixture, together with minced parsley and garlic. Finally, add whisked eggs and Parmesan cheese, salt and pepper as you wish. After mixing the whole ingredients, make meatballs big as a walnut and pass them in bread crumbs. Deep fry them into butter.