Varzese meatballs are a culinary celebration of the Oltrepò Pavese, an area renowned for its gastronomic traditions. The meat used comes from the Varzese breed, a historic local excellence.
The Varzese breed is one of the excellences of the Oltrepò Pavese territory. Those familiar with the local dialect know that it is also called biunda, due to the colouring of its coat. The Varzese-Ottonese-Tortonese breed is a Slow Food Presidium because of its historical value locally. It is a small breed, but with great climatic and environmental resistance. It is often associated with rice paddies, as it was used in water processing. Unlike other specimens, the Varzese did not develop the classic inflammations from prolonged contact with water, an essential characteristic for this working environment.
If we are still able to admire this breed today, we owe it to the old village fairs. It was the festivals of Varzi, San Ponzo and even the Genoese that encouraged the trade and proliferation of the Varzese. From the 40,000 head recorded in the 1950s, we have reached the 60 of the 1990s. A collapse due to the advent of technology and mechanisation of agriculture and the abandonment of the rural areas of the upper Staffora Valley in favour of towns and urbanised centres.
The rebirth of this animal only dates back to recent years, when the few breeders now remaining in the area received their first support from local and European institutions. Historically, it seems that this breed arrived in the area following the Lombards, who appreciated it for its triple aptitude. It was, in fact, suitable for both agricultural work and the production of meat and milk. Today its meat is used in the preparation of stews, sauces for pasta dishes, stews and meatballs.
INGREDIENTS FOR 4 PEOPLE
- 300 g minced meat from the Varzese breed
- 165 gr of sausage
- 1 egg
- Chopped herbs (parsley, oregano..)
- 30 g grated Parmesan cheese
- 400 g tomato puree
- Salt
- Extra virgin olive oil
PROCEDURE
Prepare the mixture for the meatballs by mixing the sausage, ground varzese, herbs, salt, eggs, Parmesan cheese and nutmeg, if desired.
If the mixture is too soft, breadcrumbs can be added to absorb excess liquid. Knead with your hands until a homogeneous mixture is obtained.
To make the meatballs, calculate a weight of about 20 g each to make 6 per person. Cook in a frying pan with a little extra virgin olive oil for a few minutes per side. Now add the tomato puree, season with salt and add basil if desired. Cook for 15 minutes and serve the dish hot accompanied by toasted bread.
Wine pairing: Pinot Nero dell‘Oltrepò Pavese DOC - Le Fracce
