POLPETTE WITH MOZZARELLA AND TOMATO These Italian-style meatballs are made with beef and topped with creamy melted mozzarella and savory anchovies. 1/2 slice white bread, crusts removed 3 tablespoons milk 1 1/2 pounds ground beef 1 egg, beaten 2/3 cup dry bread crumbs Olive oil for brushing 2 beefsteak or other large tomatoes, sliced 1 tablespoon chopped fresh oregano 6 slices mozzarella cheese 6 canned anchovy fillets, drained and cut in half lengthwise Salt and freshly ground black pepper

Put the bread and milk into a small saucepan and heat very gently, until the bread absorbs all the milk. Mash it to a pulp and set aside to cool.

Put the ground beef into a bowl with the bread mixture and the egg and season with plenty of salt and freshly ground black pepper. Mix well, then shape the mixture into 6 patties, using your hands. Sprinkle the bread crumbs onto a plate and dredge the patties, coating them thoroughly.

Brush the polpette with olive oil and cook them on a hot grill for 2-3 minutes on one side, until brown. Turn them over.

Without removing the polpette from the grill, lay a slice of tomato on top of each once, sprinkle with chopped oregano and season with salt and pepper. Place a mozzarella slice on top and arrange 2 strips of anchovy in a cross over the cheese.

Cook for another 4-5 minutes, until the polpette are cooked through and the mozzarella has melted.

Serves 6.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]