Polpette Di Nonna Angela
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 kg ½ bread (s), dark, max. 2 days old
- Water, warm for soaking
- 1 scoop mozzarella
- 1 egg (s)
- 30 g parmesan, rated
- salt and pepper
- Garlic powder
- nutmeg
- 1 small Bunch parsley, chopped
- fat for frying
Print Recipe
Pin Recipe Instructions
- Tear apart the bread and soak it briefly in warm water, drain well and place the bread mixture in a bowl. Add the chopped mozzarella, parmesan, parsley, egg and spices and mix well with your hands. Caution: do not use too much salt, as the bread already contains salt.
- Shape the mixture into small balls. Fry the balls over medium heat until golden brown.
- Tastes great as a starter with antipasti, meat substitute in tomato sauce with pasta, soup. Can be frozen super.
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