Polpette di pane
Traditionally stale bread (pane) has an afterlife. Little bread balls are no exception on that rule. The result though is far from ordinary. They can be eaten as starters, main dish, snack. Cold or warm. This is comfort food by excellence.
- Prep Time 60 Minutes
- Cook Time 15 Minutes
- Total Time 75 Minutes
- Serves 4 People
- Calories 400 kcal
Ingredients
- 400 grams of stale bread
- 200 ml of milk
- 3 eggs
- 50 gram of grated cheese
- Breadcrumb
- oil for frying
Instructions
- Cut up the bread and let in soak in milk for an hour
- Add the cheese and one egg
- Add bread crumb to reach the right consistency, firm yet malleable
- Roll out balls the size of a ping pong ball
- Pass the balls in the beaten egg firsts and breadcrumbs afterward
- Fry at 170 degrees for two minutes
Notes
Polpette di pane are an opportunity. Not a solution to reanimate stale bread. The radical change in shape make this a remarkable dish. Sphere shaped food is a league of its own.You can add ingredients to the mixture. Herbs such as parsley or oregano for example. Minced capers do wonderfully well, too.Regarding the cheese, use hard cheese. Caciocavallo or similar. Remember that the cheese contributes much to the final flavour. The polpette di pane can be briefly cooked in tomato sauce. Use them for starters or your aperitive. Few things are more finger food-able.
