Italian Wine Club - Monthly Wine Deliveries from Italian Cooking and Living
Italian Olive Oil Club - Monthly Olive Oil Deliveries from Italian Cooking and Living
Italian Cheese Club - Monthly Cheese Deliveries From Italian Cooking and Living
Italian Table Club - Discounts at fine restaurants and on products from the Italian Culinary Institute Store

Polpette di Pane
(No-meat Bread Balls)
A web-exclusive recipe from Italian Cooking and Living

Region: Puglia
Chef: Peppe Zullo

    2 thick slices of day-old, but not too dry pugliese bread
    2 handfuls chopped spinach (can also se asparagus)
    5 tblsp coarsely grated pecorino cheese, medium aged
    4 eggs
    1 tsp olive oil
    2 cloves garlic, minced
    oil for frying

Rub the bread between your fingers to make crumbs, removing the crust if it does not crumble well. Add the chopped spinach and the pecorino, eggs, olive oil, minced garlic. Mix with hands to obtain a moist, well-blended "dough". Form into balls or ovals, as desired.

Heat the oil 1/2" deep in a frying pan; test the temperature by frying small bits of dough: if is bubbles right away and browns, it is ready. Turn down the flame to medium and start frying 4 or 5 polpette at a time, turning to brown evenly.

These polpette are delicious eaten as is, as a second course in place of meat or they can be added to a tomato ragú to be served over pasta.

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Browse/Search for other Recipes

italian cooking and living magazine
The Magazine of La Cucina Italiana