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