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Executive Chef Ilvia Bonino of La Bottega del Vicoletto, Alba

Fifteen years ago, I arrived in Alba and fell in love with this tiny jewel of an Italian town. It was heaven for me as I walked along the Via Maestra, the main street. Aromas of freshly roasted chestnuts, fresh white and black truffles, bittersweet chocolate truffles and hazelnut cakes enticed me, and almost every shop window was decorated with bottles of great red Piemontese wines! A dream becoming reality...

In researching the best restaurants, I was recommended to visit Il Vicoletto. I still remember that first dinner, even where I sat in the dining room and the dishes I tasted. Once again, I fell in love, this time
with an entire family, Ilvia, Michela and Bruno Boggione. I returned the following evening, and keep returning annually.

Years ago, Ilvia earned her Michelin star, a well-deserved triumph! A native of Piemonte, she cooks with exceptional regional ingredients while refining Piemontese classics. While maintaining their Michelin-star for several years, it was time to include their daughter Michela, so the restaurant turned into a charming gastronomy shop with dining room. Today, Ilvia not only remains at the stove cooking but she remains one of the leading Italian chefs, and is dedicated to training young aspiring women to follow in her career path.

Next time you're in Alba, stop by and meet this delightful family. Purchase some of the best "take-out" you'll ever have in Italy, or stay for lunch or dinner. Polpettini are one of Ilvi's most-popular specialties. With so many flavors blended together, serve them as antipasti or as part of a main course. Be sure to make more than you think you will need because they are seductive!

 
Polpettine di Pollo Multicolore, Multi-colored Chicken Meatballs
Serves 4

  • 1

    pound finely ground chicken breast

  • 3

    ounces fresh or frozen peas

  • 3

    ounces green beans

  • 1

    very small zucchini, peeled

  • 1

    very small carrot, peeled

  •  

    fresh rosemary to taste, minced

  • 2

    fresh sage leaves, minced

  • 1

    large egg

  • 2

    tablespoons grated Parmigiano-Reggiano

  •  

    freshly grated nutmeg to taste

  •  

    salt to taste

  •  

    flour for coating meatballs

  •  

    extra-virgin olive oil, divided

  • 1

    large ripe tomato, blanched, peeled, diced

  •  

    vegetable broth for braising the meatballs

1. Boil or steam the vegetables until al dente. Drain, cool and finely chop. In a large mixing bowl, combine the chicken, vegetables, herbs, egg, Parmigiano-Reggiano and season to taste with nutmeg and salt. Cover, chill and allow to rest for 1-2 hours so the flavors blend.

2. With your hands, shape into small meatballs, about 1 1/4-inches in diameter. Roll in flour, lightly coating. In a large sauté pan, warm olive oil over medium-high heat, and sear the meatballs for a few minutes or until lightly browned all over.

In another large sauté pan, warm olive oil over medium heat and sauté the diced tomato for a minute. Transfer the browned meatballs into this pan, heat through for another minute, then braise the meatballs for 10-12 minutes, adding small amounts of vegetable broth as needed. Remove from the heat and serve warm. Or cool then re-heat later in the day, they remain very satisfying.