is an easy dish with countless variations
. You may add a dash of white wine
when the balls are frying. And some even add a spoon of sugar
.The quantity as well as quality of lemon is important. Be sure to use untreated
limone for the zest. In Sicily people sometimes serve them in lemon leaves. Scenic
and tasty. As it goes with classic dishes, once traveled over the ocean, they transform. So do limone polpette. In the USA
people use minced chicken
meat. Which, afterall is not such a crazy idea.